These 4-Spice Pumpkin Cupcakes With Cream Cheese Frosting Are The Epitome Of Fall

Ingredients

For the Cupcakes:

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• Pinch of pumpkin pie spice
• Pinch of ginger
• 1 cup of canned pumpkin
• 1/2 cup of granulated sugar
• 1/2 cup of dark brown sugar
• 1 teaspoon of vanilla extract
• 1/2 cup of vegetable oil
• 2 eggs

For The Cream Cheese Frosting:

• 1/2 cup (one stick) of unsalted butter, at room temperature
• 8 ounces of cream cheese, at room temperature
• 2 teaspoons of vanilla extract
• Pinch of salt
• 3 1/2 cups of powdered sugar (add more to taste)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Start on the cupcakes by mixing the flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice and ginger together in a medium-sized bowl. In a large bowl, mix the pumpkin, white and brown sugars, vanilla extract, vegetable oil and eggs. Add the flour mixture to the wet mixture and mix gently until the ingredients are fully incorporated. Oil and flour a cupcake pan or add cupcake holders, and then scoop in the cupcake mixture into each cup about three-quarters of the way full. Bake them for 18 to 20 minutes or until a toothpick comes out clean. Cool completely.

Start on your cream cheese frosting by mixing the butter and cream cheese together until it’s whipped. Add the vanilla, salt and powdered sugar, adding more powdered sugar to taste as you go.

Once the cupcakes are cool, ice them up and keep them in the fridge for ultimate freshness!