Hi there! I hope you had a wonderful weekend. Well, I know that I normally post recipes on Tuesday's and highlights from my weekend on Monday's. But that's just it. Technically, I am posting a highlight from my weekend. If I wasn't working or running errands over the last two days, I was baking. Baking for me is so relaxing, especially in the fall. I turn on some music, open the windows, put my apron on, put my hair in top knot, get my camera ready, and just get in the zone. I'm completely happy. That's exactly what I did yesterday. I had a taste for something pumpkin, something simple, something familiar and something my staff at work would love. So I made this super simple pumpkin cupcake recipe.
If you are an avid blog reader or pinner and love food, then this is probably the 1 millionth pumpkin cupcake recipe you've seen. This is actually the second recipe I've posted here (familiar)... This time I tried a new recipe and it didn't disappoint. It's a measure and dump recipe - meaning you measure the ingredients, dump them into a bowl and stir (simple). No mixer is needed until you get to the frosting. Most importantly, the cupcakes are G-O-O-D. They are super moist with a pumpkin-cinnamon flavor - probably more of a pumpkin flavor than the first recipe I posted. They remind me of how excited I am that fall is finally here...
Here is what you need and what to do: (makes 12 cupcakes)
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
Cinnamon Cream Cheese Frosting
12 tablespoons unsalted butter, room temperature
1 8oz package cream cheese, room temperature
3 cups confectioners sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
To make the cupcakes:
1/ Preheat oven to 350 degrees. Line a standard muffin pan with paper liners. Set aside.
2/ In a small bowl, add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
3/ In a larger bowl, combine the pumpkin puree, light brown sugar, granulated sugar, vegetable oil and eggs. Whisk until combined.
4/ Add the flour mixture to wet ingredients and stir until just combined.
5/ Fill each of the muffin cups about 3/4's of the way up. Ice cream scoops make this process much easier.
6/ Bake for about 18-20 min or until a cake tester or toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely.
To make the frosting...
1/ In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes on medium speed or until light and fluffy.
2/ Turn the mixer down to low speed and add gradually add the confectioners sugar. Beat until just combined. Add the vanilla and cinnamon.
3/ Turn the mixer on medium- high speed and beat until the frosting is light and fluffy - about 1 minute.
4/ Frost the cooled cupcakes and enjoy!!
Images by me