The Same Pumpkin Cupcake Recipe for Over 10 Years
Updated: Jan 4, 2020
I'm not kidding when I tell you I have made this recipe since I was in high school. I've made it as a cake, as cupcakes and as a pumpkin loaf! It is so simple and yummy and adding the Sprinkles Cupcake frosting makes it next level!
I've also learned baking doesn't have to be fancy. This last time, the kids jumped in and we just threw everything in our mixer and made it work. Yes, you get smoother frosting when you follow the directions A-Z, but sometimes, you just need cupcakes on a weeknight.
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 1/2 teaspoons of Pumpkin Pie Spice
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
CREAM CHEESE FROSTING:
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
8 oz cream cheese
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
1. Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, allspice and set aside.
2. In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.
3. Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Top with cream cheese frosting.
*Pumpkin Recipe altered from MarthaStewart.com
Mix butter, vanilla and cream cheese first. If you want super smooth frosting I recommend sifting your powdered sugar slowly into your mixer.
*Frosting Recipe altered from CookingClassy.com