Amazing Pumpkin Cupcakes Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

In a large bowl, add 2 cups (240 grams) of all-purpose flour, 1/2 cup (100 grams) of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of salt. Whisk together.

Add 2 teaspoons of pumpkin pie spice and 2 teaspoons of ground ginger, and 1 teaspoon of cinnamon to the dry ingredients. Whisk until combined.

In another bowl, add 1 cup (220 grams) of light brown sugar, 15 ounces (425 grams) of pumpkin puree, 1 cup of vegetable oil, 4 large eggs, and 1 tablespoon of vanilla extract. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and mix carefully until the flour just disappears, being careful not to overmix.

Fill cupcake liners in a cupcake pan about three-quarters full with the batter, using about 1/4 cup of batter for each liner.

Bake in the preheated oven for about 20 minutes, or until a skewer inserted in the center comes out clean. Rotate the pans halfway through if baking two batches.

While the cupcakes are baking, prepare the cream cheese frosting by creaming together 2/3 cup (150 grams) of room temperature unsalted butter and 8 ounces (225 grams) of room temperature cream cheese until combined.

Gradually add in 4 cups (480 grams) of powdered sugar in batches, mixing on low to avoid mess, along with 1/8 teaspoon of salt and 1 tablespoon of vanilla extract.

Once combined, increase the mixer speed and beat until fluffy and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens