Pumpkin Spice Cupcakes
These Pumpkin Spice Cupcakes are incredibly moist, and topped with the most amazing cream cheese frosting dipped in cinnamon sugar. They are the perfect fall dessert and will impress any holiday party!
Servings: 24 cupcakes
Ingredients
For the cupcakes:
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- ¾ cup buttermilk
- 2 eggs room temperature
- 1 15 oz can pumpkin puree.
- 2 ¼ cup all-purpose flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
For the frosting:
- 1 8 oz block of cream cheese Make sure you use full fat cream cheese for the best consistency! Room temperature
- ½ cup unsalted butter 1 stick, room temperature. You can also use salted butter but omit the salt if you prefer!
- ½ tsp kosher salt
- 3 cup powdered sugar, sifted
- 1 tbsp vanilla extract
For the cinnamon sugar topping:
- ⅓ cup granulated sugar
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp kosher salt
Instructions
For the cupcake:
- Preheat oven to 350°. Line muffin tins (24 in total) with liners and set aside.
- In the bowl of a stand mixer combine the vegetable oil, both brown and granulated sugars, and vanilla. Mix on medium speed until combined, about 2 minutes. Add the buttermilk, both eggs and pumpkin puree and mix until the whole mixture comes together, about 2 minutes. Make sure your buttermilk and eggs are room temperature so the batter doesn't clump!
- In a separate medium sized bowl sift flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. With the mixer on a low speed, gradually add the dry ingredients until smooth, about 1 minute.
- Scoop batter into the muffin tins, ¾ of the way full. Bake for 20-25 minutes, or until the tops spring back when you touch them! After 3 minutes remove from the pans and transfer to a wire rack. Cool completely before frosting!
For the frosting:
- While the cupcakes are cooling you will make the frosting. In the bowl of the stand mixer cream together the cream cheese, butter, vanilla, powdered sugar and salt. Feel free to add more powdered sugar if you prefer a stiffer consistency! Chill in the fridge for 15 minutes before use.
For the cinnamon sugar topping:
- Mix together all of the ingredients in a medium sized bowl. After the cupcakes and frosting have cooled, top each cupcake with about ¼ cup cream cheese frosting. Turn over the cupcakes into the cinnamon sugar mixture and lightly press down to make sure it sticks. Flip over and wha-la! Because there is cream cheese in the frosting these must be refrigerated.