Pumpkin Spice Cupcakes

Tender pumpkin cupcakes are mixed from a single batter, baked in a standard muffin tin, cooled, then finished with a cream cheese frosting. The pumpkin keeps the crumb moist, while cinnamon and nutmeg provide a warm spice profile and the frosting adds a sharp, sweet contrast.

By Julienne

Cook time: 22 minutes

Servings: 10

Ingredients

• 180 g all-purpose flour sifted
• 6 g baking powder none
• 3 g baking soda none
• 2 g fine salt divided between batter and frosting
• 4 g ground cinnamon none
• 1 g ground nutmeg none
• 245 g pumpkin puree room temperature
• 120 g granulated sugar none
• 100 g light brown sugar packed
• 2 each large eggs room temperature
• 80 ml neutral oil none
• 30 ml whole milk room temperature
• 5 ml vanilla extract divided between batter and frosting
• 170 g cream cheese softened
• 30 g unsalted butter softened
• 120 g powdered sugar sifted
• 1 g fine salt divided between batter and frosting
• 3 ml vanilla extract divided between batter and frosting
• 15 ml water optional, for adjusting frosting consistency

Instructions

1. Heat the oven to 175°C. Line 10 cups of the 12-cup muffin tin with paper liners. The oven is fully preheated and the tin is lined.
2. In a large bowl, whisk together the flour, baking powder, baking soda, 2 g fine salt, cinnamon, and nutmeg. The dry mixture looks evenly blended with no visible clumps.
3. In a second bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and 5 ml vanilla until smooth. The wet mixture is glossy and uniform.
4. Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not overmix. The batter is thick and evenly mixed, with no flour pockets.
5. Divide the batter evenly among the 10 lined cups, filling each about three-quarters full. The cups are evenly filled and ready for the oven.
6. Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. The cupcakes are domed and baked through.
7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely before frosting. The cupcakes are completely cool to the touch.
8. For the frosting, beat the cream cheese and butter until smooth. Beat in the powdered sugar, the remaining 1 g fine salt, and the remaining 3 ml vanilla. If needed, add the water a little at a time to loosen the frosting to a spreadable consistency. The frosting is smooth, thick, and spreadable or pipeable.
9. Spread or pipe the frosting onto the cooled cupcakes. The frosting holds its shape and the cupcakes are ready to serve.