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Ingredients
1 ⅓ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 ¼ teaspoon ground cinnamon, divided
1 tablespoon + ½ teaspoon pumpkin pie spice, divided
6 ounces canned pumpkin
¼ cup granulated sugar
½ cup light brown sugar
½ cup vegetable oil
2 teaspoon pure vanilla extract
2-3 cups powdered sugar
Directions
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Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon and 1 tablespoon pumpkin pie spice; set aside.
In a large bowl, whisk together the pumpkin, both sugars, vegetable oil and the eggs until completely combined. Add the flour mixture in two additions, folding with a rubber spatula until well combined.
Fill each cupcake about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
For the frosting, using an electric mixer on medium-high speed, beat the butter until fluffy, 1 to 2 minutes. Add the cream cheese, vanilla, 1/4 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice. Continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined. When frosting becomes light and fluffy it's ready!
Using a decorating bag and tip or an offset spatula, frost the tops of the cupcakes. The cupcakes can stay at room temperature for a few hours, but than should be refrigerated. Will stay fresh in fridge for up to 3 days in an airtight container.
© Cooking with Riccis 2024. All rights reserved.
