These homemade super moist pumpkin cupcakes are a part of our fall cupcake recipes. They include a couple of good sprinkles of pumpkin spice and real pumpkin flavor.. These cupcakes are then topped with an amazing cream cheese frosting. You will love these and they may become your go to pumpkin spice cupcakes.
I always like to preheat my oven first. It will save you so much time in the kitchen
Gather all of your tools and supplies
Then you will want to line a muffin tray or cupcake pan with paper or silicone muffin liners. Set aside.
Grab a large bowl and beat together the pumpkin puree, brown sugar and vegetable oil, for about 2 minutes.
Add in the vanilla extract and eggs. Beat until combined
Grab a small bowl and stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until they are fully combined.
Slowly beat the dry ingredients into the pumpkin mixture.
You can use a cookie scoop or spoon to portion the cupcake batter evenly amongst the muffin liners.
Your oven should be preheated at this time. Add your cupcake pan, then bake
Check your cupcakes for doneness. They should be browned and you should be able to insert a toothpick and have it come out clean.
Allow the cupcakes to cool completely before attempting to frost. (This is always the hardest part for me)
For the Cream Cheese Frosting
Grab a large bowl. Combine the butter and sugar together. Mix until they are completely combined.
Add in the vanilla extract. Mix to combine
You will want to start with 4 cups of powdered icing sugar. Beat well. If additional powdered sugar is needed, you can add in 1 - 2 more cups.
If you have a piping bag, you will want to fill it with a large star tip.
Then scoop the cream cheese frosting in the bag.
Starting in the center and working your way to the edges, then back up the center, creating a dome effect
Notes
Use cupcake liners, either paper of silicone, for best results. However, if that is not available to you, you can also grease your pan with Crisco or butter.