Spiced Pumpkin Cupcakes Recipe with Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: mascarpone

Greek yogurt reduces calories while maintaining creaminess

In a medium bowl, sieve and measure out 1.5 cups of all-purpose flour.

Add 1 teaspoon of baking powder and 0.5 teaspoon of baking soda to the flour.

Add 2 teaspoons of pumpkin spice, 1 teaspoon of cinnamon, 0.5 teaspoon of nutmeg, 0.5 teaspoon of ginger, and 0.25 teaspoon of ground cloves to the dry ingredients.

Add a large pinch of salt and mix everything together with a wooden spoon.

In a smaller bowl, add 1 cup of pumpkin puree.

Add 2 large eggs to the pumpkin puree and mix well.

Add 1 cup of brown sugar and 2/3 cup of flavorless oil to the pumpkin mixture.

Add 0.5 teaspoon of vanilla extract and mix until well combined.

Pour the wet ingredients into the dry ingredients and fold together until no dry flour is visible.

Grease or line a 12-cup cupcake tin and fill each cup 2/3 full with batter.

Bake in a preheated oven at 375°F (180°C) for 15 minutes or until a skewer comes out clean.

Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.

To make the cream cheese frosting, beat room temperature butter in a large bowl until pale and fluffy.

Add room temperature cream cheese and mix until combined and whipped.

Gradually add 3 cups of powdered sugar, mixing on medium speed until combined.

Chill the frosting in the fridge for 20 minutes to firm up.

Frost the cooled cupcakes using a piping bag or spatula and sprinkle with a mix of sugar and cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens