Ingredients

The following ingredients have 4 Servings
  • ¾ cup unsalted butter (cut into pieces, (165g))
  • 1 ¼ cups all-purpose flour ((150g))
  • ½ cup granulated sugar ((100g))
  • ¼ cup brown sugar ((50g))
  • ¾ teaspoons baking soda
  • ¾ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon
  • 2 large eggs (lightly beaten (room temperature preferred))
  • 1 ½ teaspoon vanilla extract ((7.5 ml))
  • 1 cup pumpkin puree¹ ((225g))
  • 2 Tablespoons milk ((30ml))
  • ½ cup unsalted butter (softened, (110g))
  • 8 oz cream cheese (softened, (226g))
  • 4 Tablespoons light brown sugar (firmly packed)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 3 cups powdered sugar ((375g))
  • 1-2 Tablespoons heavy cream (optional, this will make your frosting even thinner and silkier. )

Instruction

  • Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
  • Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside.
  • In a separate large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
  • Return to your bowl with the melted butter and ensure that it is not hot to the touch (should not feel very warm) Add eggs and vanilla to the butter mixture and stir or whisk well.
  • Add pumpkin puree and milk to the pumpkin mixture and stir until completely combined.
  • Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
  • Evenly divide cupcake batter into prepared muffin tins (filling each about ⅔-¾ full) and bake on 350 for 20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
  • Allow to cupcakes to cool completely before icing.