Pumpkin Cupcakes With Cream Cheese Frosting
The origin of the name “cupcake” for the single-serving-sized frosted cake is disputed. Some believe its name is shorthand for the basic unit of measurement required to make them: 1 cup each of butter and milk, 2 cups of sugar, 3 cups flour and so forth. Others argue they were originally meant to be baked in individual cups. Whatever its history, the emergence of the now-familiar, multi-cup muffin tin around World War I brought the diminutive baked good into the spotlight. Never truly out of fashion, cupcakes have enjoyed a huge surge in popularity in the last few years, spawning cupcake shops, parties and even cupcake-centric television competitions.
Everybody loves a cupcake. Just the right size, a snap to make and available in a myriad of flavors, cupcakes are arguably the perfect dessert. Everybody has an opinion on what flavor is the best, and everybody is right. Especially if they say “pumpkin.”
Sweet, but not cloying, spiced just so and topped with light and fluffy cream cheese frosting, these pumpkin cupcakes have my vote. They are moist, yet light and rich with flavor that defines the season. Pumpkin lovers will not be disappointed, but this one will even appeal to those for whom pumpkin is not necessarily a favorite. Easy to make and pleasingly portable, these make a great bring-along for seasonal gatherings. After all, everybody loves a cupcake.
Pumpkin Cupcakes with Cream Cheese Frosting
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup milk
- 1 1/2 cups pumpkin puree
- 8 ounces cream cheese
- 4 tablespoons butter, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a bowl and set aside.
Combine oil, sugar, brown sugar, eggs, milk and pumpkin in a mixing bowl and whisk until well-combined.
Add dry mix to wet and mix to fully combine.
Scoop batter into paper cupcake liners, filling to 3/4 full.
Bake in a 350 degree oven 25 minutes or until inserted toothpick comes out clean.
For frosting, combine cream cheese, butter, powdered sugar and vanilla extract in a mixer and whisk until light and fluffy.
Transfer frosting into a Ziploc bag, cut a corner from the bag and pipe on top of cooled cupcakes.