Spiced Pumpkin Cupcakes with Classic Buttercream Frosting
Pumpkin Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Pumpkin Spice Butter Cream Frosting
- 1 cup slightly softened butter
- 2 teaspoons Vanilla Extract
- 2 teaspoons pumpkin pie spice
- 4 cups Powdered Sugar
Instructions:
For the Pumpkin Cupcakes:
1. Preheat the oven: Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
3. Mix wet ingredients: In a separate large bowl, whisk together the oil, eggs, and brown sugar until smooth. Add the pumpkin puree and vanilla extract, and whisk until fully incorporated.
4. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Do not overmix the batter to ensure fluffy cupcakes.
5. Fill cupcake liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
6. Bake: Place the cupcakes in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Pumpkin Spiced Buttercream Frosting:
1. Beat the butter: In a large mixing bowl, beat the softened butter on medium speed using an electric mixer for about 2-3 minutes, until light and fluffy.
2. Add vanilla and pumpkin spice: Mix in the vanilla extract and pumpkin spice until it is well combined.
3. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed. Once all the sugar is added, beat on medium-high for another 2-3 minutes until smooth.
4. Frost the cupcakes: Once the cupcakes have fully cooled, frost them with the buttercream using a piping bag or spreading with a spatula.
Omar Rodriguez
