Name: Pumpkin Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 1/3 cups all-purpose flour (add 2 tbsp flour if baking at high altitude); 1 tsp baking powder (1/2 tsp if baking at high altitude); 1 tsp baking soda (1/2 tsp if baking at high altitude); 1/2 tsp salt; 1 tsp ground cinnamon; Pinch of ground nutmeg; 1/2 tsp fresh grated ginger; 1 tbsp pumpkin pie spice; 3/4 cup unsalted butter, at room temperature; 1 cup granulated sugar (reduce by 1 tbsp is baking at high altitude); 1 cup dark brown sugar (reduce by 1 tbsp is baking at high altitude)1 can (15 oz) pumpkin; 3 large eggs; 1 can pumpkin; 1/2 cup vegetable oil; (Add 2-3 tbsp water if baking at high altitude); 16 oz cream cheese, at room temperature; 1 cup unsalted butter, at room temperature; 2 1/2 tsp vanilla extract; Pinch of salt; 2 tsp ground cinnamon; 2 tbsp pure maple syrup; 7 cups confectioners’ sugar

Ingredients

Units Scale

Cupcakes

2 1/3 cups all-purpose flour (add 2 tbsp flour if baking at high altitude)
1 tsp baking powder (1/2 tsp if baking at high altitude)
1 tsp baking soda (1/2 tsp if baking at high altitude)
1/2 tsp salt
1 tsp ground cinnamon
Pinch of ground nutmeg
1/2 tsp fresh grated ginger
1 tbsp pumpkin pie spice
3/4 cup unsalted butter, at room temperature
1 cup granulated sugar (reduce by 1 tbsp is baking at high altitude)
1 cup dark brown sugar (reduce by 1 tbsp is baking at high altitude)1 can (15 oz) pumpkin
3 large eggs
1 can pumpkin
1/2 cup vegetable oil
(Add 2-3 tbsp water if baking at high altitude)

Cream Cheese Frosting

16 oz cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 1/2 tsp vanilla extract
Pinch of salt
2 tsp ground cinnamon
2 tbsp pure maple syrup
7 cups confectioners’ sugar

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Instructions

Cupcakes

Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and pumpkin pie spice; set aside.
Preheat oven to 350 degrees (preheat to 375 degrees if baking at high altitude). In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin and vegetable oil. Add combined flour, pumpkin pie spice, nutmeg, cinnamon, baking powder, baking soda, salt and ginger mixture in two parts, beating well after each addition.
Divide batter between paper-lined muffin cups, filling to three quarters full. Bake 20-25 minutes (reduce to 15-20 minutes if baking at high altitude) or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Frosting

With an electric mixture on medium speed, beat cream cheese and butter until fluffy, about 3 minutes. Add confectioners’ sugar, vanilla, salt, cinnamon and maple syrup. Increase mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.