Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 8 oz cream cheese, softened to room temperature
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Ensuring your oven is fully preheated before the batter goes in is crucial for that perfect dome shape on top of your cupcakes.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisking these together first ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing any clumps of soda or spice in your final bite.
- In a separate large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar together until smooth. Add the vegetable oil and the eggs one at a time, whisking well after each addition. Incorporating the eggs slowly helps create a stable emulsion for a better cake structure.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until you see no more streaks of flour. Overmixing the batter at this stage will develop the gluten and result in a tough, chewy cupcake rather than a light and airy one.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Place the tin in the center of the oven and bake for 18 to 22 minutes. You will know they are done when a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and let them cool completely before frosting.
- While the cupcakes cool, beat the softened cream cheese and butter together in a bowl until the mixture is pale and fluffy. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated. Stir in the vanilla extract and a pinch of salt, then whip on high for another minute until the frosting is silky smooth.
- Pipe or spread the cream cheese frosting onto the cooled cupcakes. If you want a festive look, sprinkle a little extra cinnamon or pumpkin pie spice over the top. Serve immediately or store in the refrigerator until ready to eat.
- Cook Time: 40 minutes