Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Line muffin pan with 15 muffin liners.
Step 2
In a medium bowl, whisk together
All-Purpose Flour (220 g)
,
Baking Powder (5 g)
,
Baking Soda (5 g)
,
Salt (2 g)
,
Ground Cinnamon (4 g)
,
Ground Ginger (as needed)
,
Ground Nutmeg (as needed)
,
Ground Cloves (as needed)
, and
Brown Sugar (275 g)
set aside.
Step 3
In a large bowl, stir together
Canned Pumpkin Purée (225 g)
,
Vegetable Oil (80 mL)
,
Eggs (2)
, and
Milk (80 mL)
. Add the dry mixture to the wet mixture. Do this gradually, incorporating until no flour streaks remain. Don't over mix.
Step 4
Spoon the batter evenly in all of the prepared muffin cups, filling each about 2/3 full (about 3 tablespoons of batter for each cupcake).
Step 5
Bake for about 20 minutes and until a toothpick inserted into the center comes out clean.
Step 6
Let cupcakes cool for 10 minutes, then transfer to a wire cooling rack. Let cupcakes cool completely before adding the frosting.
Step 7
With an electric mixer, beat
Unsalted Butter (170 g)
until fluffy, about 2 minutes.
Step 8
Add the
Cream Cheese (225 g)
,
Vanilla Extract (8 mL)
, and
Ground Cinnamon (5 g)
and continue to beat for another 2 minutes.
Step 9
Turn the mixer down to a low speed and add in the
Powdered Confectioners Sugar (330 g)
about 1 cup at a time. Mix until fully combined. Turn mixer back up to a higher speed and beat until fluffy, about 2 minutes.
Step 10
Frost the cooled cupcakes using a flat knife or piping bag.
Step 11
Cupcakes will keep well at room temperature for 4-6 hours. Refrigerate for up to 4 days.
