Moist and spiced pumpkin cupcakes with cream cheese frosting

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 12 cupcakes
  • Category: Baking
  • Cuisine: Kitchen notes

Ingredients

  • 1.5 cups all purpose flour
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • 1.25 tsp pumpkin pie spice
  • ½ tsp vanilla
  • ½ cup unsalted butter [1 stick]
  • 1 cup sugar
  • ¾ cup pumpkin puree
  • ½ cup milk
  • 2 eggs

Method

  1. Preheat the oven to 375 F degree. Spray the muffin pan with non-stick spray. Set aside.
  2. In a medium bowl sieve together the all purpose flour, salt and baking powder.
  3. Add the pumpkin pie spice to it.
  4. Toss everything together and set aside.
  5. Using flat beater attachment of your stand mixer or using your hand mixer, beat the butter till it becomes light and pale in color, around 2 minutes.
  6. Keeping the mixer speed at medium (3-4), start adding the sugar. Cream the butter and sugar till it becomes light and fluffy, around 4-5 minutes.
  7. Add in the vanilla extract and mix.
  8. Add the eggs one by one into the butter and sugar mix.
  9. Once the eggs are blended, add in the pumpkin puree. Beat until combined.
  10. Now start adding the milk and the flour mix side by side. Start by adding the flour mix first and then add in the milk. Add the entire flour in 3 parts and the milk in 2 parts. Beat the batter till everything is combined.
  11. Spoon the batter into muffin pan and bake at 375 F for 15-17 minutes or till a toothpick inserted in the center of the cupcakes comes out clean.
  12. Let the cupcakes cool completely before frosting.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.