Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Cupcakes, Fall
Yields or Serves:
Rating:
[Total: 1 Average: 5/5]
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Fall is here and it’s time to bake up a batch of these delicious Pumpkin Spice Cupcakes with Cream Cheese Frosting.
- Cupcakes
- 1 1/2 Cups Unbleached Flour
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Kosher Salt
- 1 Cup Pumpkin Purée
- 2 Tablespoons Molasses
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Unsalted Butter (Room Temperature)
- 3/4 Cup Sugar
- 2 Large Eggs (Room Temperature)
- Frosting
- 4 Ounces Cream Cheese (Room Temperature)
- 2 Tablespoons Butter (Room Temperature)
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- Preheat oven to 350 degrees.
- Line 12 cup muffin pan with paper liners.
- In medium-size bowl combine flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.
- In medium-size bowl combine flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.
- In large-size bowl beat butter and sugar 4 minutes until light and fluffy. Beat in one egg at a time. Alternately add flour and pumpkin mixture. Beat until just combined.
- Divide batter among muffin cups. Place in oven 25 to 30 minutes until inserted toothpick comes out clean. Remove from oven and let cool in pan 5 minutes before removing. Remove from pan and transfer to wire racks to cool completely.
- Frost cupcakes.
- To make frosting add cream cheese and butter to medium-size bowl. Beat until fluffy. Gradually beat in 2 cups powdered sugar and vanilla. Beat until light and fluffy. Makes 1 1/2 cups.
- Makes 12
- Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 60 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
