Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp fine sea salt
• 3 large eggs (room temperature)
• 1 cup extra light olive oil ((or vegetable oil))
• 15 oz pumpkin puree
• 12 oz cream cheese ((1 1/2 packages), room temperature)
• 3/4 cup unsalted butter, room temperature ((12 Tbsp) )
• 2 cups powdered sugar
• 1 Tbsp vanilla extract
• pinch of fine sea salt

Steps

1. 1

   Preheat oven to 350˚F. Line a 24-count muffin pan with 24 cupcake liners.

2. 2

   In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.

3. 3

   In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.

4. 4

   Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 350˚F for 20-22 min or until a toothpick inserted in the center comes out clean. Let cupcakes rest in pan for 10 min then transfer to wire rack and cool to room temperature before frosting.

5. 5

   Combine all frosting in the bowl of a stand mixer fitted with whisk attachment. Beat on medium/low speed until powdered sugar is incorporated. Scrape down the bowl with a spatula and beat on high speed for 4 min or until fluffy, scraping down the bowl as needed. Transfer to a large pastry bag fitted with a large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.