Description
Indulge in the perfect fall treat with our delicious pumpkin cupcakes recipe! Learn how to bake moist and flavorful cupcakes that are sure to impress.
Ingredients
- – 2 cups all-purpose flour (240g)
- – 1/2 cup granulated sugar (100g)
- – 2 teaspoons (10 ml) baking powder
- – 1 teaspoon (5 ml) baking soda
- – 3/4 teaspoon (4 ml) salt
- – 2 teaspoons (10 ml) pumpkin pie spice
- – 2 teaspoons (10 ml) ground ginger
- – 1 teaspoon (5 ml) ground cinnamon
- – 1 can pureed pumpkin (425g/15-ounce)
- – 1 cup vegetable oil (240mL)
- – 1 cup packed light brown sugar (220g)
- – 4 large eggs
- – 1 tablespoon (15 ml) vanilla extract
- – 3/4 cup vegetable shortening, softened (151g)
- – 8 ounces dairy-free cream cheese, room temperature (225g)
- – 1 teaspoon (5 ml) vanilla extract
- – 3/8 teaspoon (2 ml) salt
- – 4 cups powdered sugar, sifted (480g)
Instructions
- Set your oven to 350°F and prepare two 12-slot muffin trays with paper liners. If you only possess one tray, additional instructions will cover baking in batches.
- Combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon in a large mixing bowl.
- In a separate bowl, mix the pumpkin puree, oil, brown sugar, eggs, and vanilla together. Gradually blend this pumpkin mixture with the dry ingredients until the flour is fully incorporated.
- Pour the batter into the lined muffin cups, filling each about three-quarters full (around ¼ cup per liner). If using a single tray, cover and set aside the remaining batter.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. If baking both trays simultaneously, rotate and switch their positions in the oven after 12 minutes. Allow them to cool in the tray for 10 minutes before transferring to a wire rack. (For the second batch, let the tray cool briefly after removing the first batch, then line, fill, and bake again.)
- In a stand mixer with a paddle attachment or a large mixing bowl, beat the shortening on medium speed until smooth, approximately 1 minute. Add the cream cheese and continue beating on medium speed until fully combined, roughly 2 minutes, pausing to scrape the sides as needed.
- Mix in the vanilla and salt until just incorporated.
- Sift the powdered sugar into a large container.
- While mixing on a low setting, gradually add the powdered sugar. Once fully mixed, increase the speed to medium and beat until the frosting is airy and light, about 1 minute. Transfer the frosting to a piping bag with a large closed star tip. Pipe the frosting onto the cooled cupcakes and embellish as preferred.
Notes
- Mix the pumpkin puree thoroughly with the wet ingredients to ensure a consistent pumpkin flavor in the cupcakes.
- Ensure the cream cheese and shortening are at room temperature for a smooth and creamy frosting.
- Sift the powdered sugar before adding it to the frosting for a lump-free, silky smooth consistency.
