I can’t take full credit for this recipe. I adapted it from a Martha Stewart cupcake recipe I’ve been using for years and tweaked it to suit my needs. It makes a great cake base, too! For the frosting, I added just a hint of cinnamon since there is spice in the cupcakes themselves, but you can absolutely use more.
Makes 12 cupcakes
- 8 tablespoons (113 grams) unsalted butter, melted
- ½ cup (108 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 cup (240 grams) pumpkin puree
- 2 large eggs (100 grams)
- 1 cup (130 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground allspice
Cinnamon Cream Cheese Frosting
- 8 tablespoons (113 grams) unsalted butter, softened
- 8 ounces (113 grams) cream cheese, softened
- 4 cups (400 grams) confectioners’ sugar
- ½ teaspoon cinnamon
Make the Cupcakes:
- Preheat oven to 350°F. Line a cupcake pan with liners and set aside.
- In a large bowl, whisk together the melted butter, the brown and granulated sugars, the pumpkin puree and the eggs
- In a separate bowl, whisk to combine the flour with the balance of the cupcake ingredients and then add it to the pumpkin mixture. Stir until just combined.
- Divide the batter evenly among the prepared liners, filling each about halfway. Bake 20 to 25 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and let cool completely
Make the Frosting
- In a medium mixing bowl, combine the butter, cream cheese and confectioners’ sugar and mix on medium-low with a hand mixer or in a stand mixer until roughly combined.
- Add the cinnamon and then turn to medium-high. Beat until light and fluffy, about 2 to 3 minutes.
- Frost the cupcakes and serve. Leftovers can be covered and refrigerated up to 3 days.