Hey, I’m John Canal, and today on we’re making pillowy soft and amazing pumpkin cupcakes. So let’s get started. First off, set that up into 350.
Why You’ll Love This
They’re delicious and amazing.
This recipe makes 24 cupcakes the nice big batches perfect for get-togethers or for gifting.
Everyone is going to be so pleased.
This looks beautiful and it smells amazing.
That is like a pumpkin cloud topped with the most amazing cream cheese frosting.
Ingredients
For the Cupcakes (Dry Ingredients)
- two cups or 240 grams of all-purpose flour
- half a cup of granulated sugar. That’s 100 grams.
- two teaspoons of baking powder
- one teaspoon of baking soda
- three quarters of a teaspoon of salt
- Two teaspoons of pumpkin pie spice.
- two teaspoons of ground ginger
- One teaspoon of cinnamon
For the Cupcakes (Wet Ingredients)
- 220 grams or one cup of brown sugar
- a 50 ounce can of pumpkin puree. It’s 425 grams.
- one cup of veggie oil
- four large room temperature eggs
- one tablespoon of vanilla extract
For the Cream Cheese Frosting
- two-thirds of a cup, a room temperature unsalted butter, and that is 150 grams, or 10.7 tablespoons
- eight ounces or 225 grams of room temperature cream cheese
- an eighth of a teaspoon or a nice pinch of salt
- four cups or 480 grams of powdered sugar
- one tablespoon of vanilla
Instructions
- First off, set that up into 350.
- In the large bowl, I’m adding two cups or 240 grams of all-purpose flour.
- I’m also adding half a cup of granulated sugar. That’s 100 grams.
- Now for the leavening agents, two teaspoons of baking powder, and one teaspoon of baking soda.
- I also want three quarters of a teaspoon of salt.
- Tis the season. So I’m breaking out my homemade pumpkin pie spice. Two teaspoons of pumpkin pie spice.
- I also want two teaspoons of ground ginger.
- One teaspoon of cinnamon.
- We’re going to whisk this up.
- Our dry ingredients are done. I’m going to set this aside and grab another bowl.
- Now in a separate bowl, I’m adding 220 grams or one cup of brown sugar.
- I’m adding a 50 ounce can of pumpkin puree. It’s 425 grams.
- I’m adding one cup of veggie oil in here.
- I’d also like four large room temperature eggs.
- Finishing this off with one tablespoon of vanilla extract.
- This gets a careful whisk because it’s pretty full.
- Okay, just mix it up. Mix, mix, mix, mix, mix.
- Now we’re going to pour the wet into the dry.
- I’m going to mix this together carefully until the flour just disappears.
- I like to use a spatula for this part because it’s not like raking everything together, and it really lets you scrape the bowl down and find any hidden pockets of flour.
- One final scrape, and this looks really nice.
- It’s time to go into our cupcake papers. Pop your cupcake papers into your tin.
- Fill each cupcake liner about three quarters of the way full. You’re using about a quarter cup of batter.
- My cupcakes are ready to go into the oven, 350 for about 20 minutes, or until a skewer insert in the center comes out clean.
- While our cupcakes are baking up, I’m making an easy but luscious cream cheese frosting.
- I need two-thirds of a cup, a room temperature unsalted butter, and that is 150 grams, or 10.7 tablespoons.
- I also want eight ounces or 225 grams of room temperature cream cheese.
- I’m also adding in an eighth of a teaspoon or a nice pinch of salt.
- I’m going to cream the butter and cream cheese up right now, and once it’s all combined, we can get to adding the powdered sugar.
- So, beat this on medium speed until it’s nice and creamy. It’ll be about two minutes.
- I want to add four cups or 480 grams of powdered sugar, and it’s best to add it in a few batches so it doesn’t get messy and explode. I added 209 grams in.
- We’re going to mix this on low until it’s combined.
- I’m also going to drizzle in a couple teaspoons of vanilla. It’s one tablespoon in total, but I’m doing it in batches.
- I’m adding in the remaining to get to 400 and 80 grams. Along with the remaining teaspoon of vanilla for a total of one tablespoon.
- Let this incorporate and then we can increase speed and really fluff it up.
- Right now, everything’s combined, but I see some lumps and bumps around here, so I’m increasing speed to medium, and I’m going to mix this up until it is perfectly smooth, light and fluffy.
- Okay, this looks beautiful and amazing. I’m going to grab a piping bag and a star tip and get to piping.
- My cupcakes are out of the oven and completely cool, so now it’s time to top them off with some delicious cream cheese frosting.
- I’m using an 846 tip, but you can use anything you’d like or even just dollop the frosting right on.
Cooking Tips
You can buy your pre-made butt. I love having my own batch because you can add whatever spices you enjoy to it.
If this one’s up on the block, it has cinnamon, nutmeg, ginger, alspice, and cloves, I believe. But you can add cardamom or change the proportions as you see fit.
We want to combine everything so someone doesn’t get a big mouthful of ginger in their cupcake. You want them to all rise evenly as well, so distribute that baking powder and baking soda.
If you want to store brown sugar in a canister, or if it’s been getting dried out in the bag, just pop some marshmallows in there and it lets them breathe and just breathe some moisture into them and keeps them nice and soft.
Can you make your own roasted pumpkin puree if you wanted to? Yes, you could. And if that sparks joy, then go ahead and do it. You have to be careful about having just the right consistency because this stuff has been just perfectly processed, and it is a wonderful consistency with just the right amount of liquid in it. So you can get a little bit tricky if you’re using the homemade kind. I’m just putting it out there.
If you wanted to, you could use an avocado oil or any other kind of mild baking oil.
You don’t want to add ice cold ingredients into cake batter or cupcake batter because then the middle takes a little bit longer to bake and the outside gets a little bit more burnt and you’re just a little bit less happy.
It’s kind of optional if you really don’t want to use it, but you could also sub in things like a tablespoon of maple syrup or a bourbon, any other added flavor that you love.
If you’re wondering, we added the brown sugar into the wet ingredients because it wouldn’t mix up as well with the dry ingredients. You’d have some more lumps. Technically, both granulated and brown sugar are wet ingredients, but you can do whatever you want when you bake as long as it works.
You never want to over mix cake batter, it’s because you’re activating proteins in the flour, and it’s just making your baked good a little bit more dense and gummy. Things can come out of the oven and look perfect and amazing, but then when they cool down, they kind of retract a bit, and it’s because the proteins in the flour have been activated, and they’re yanking everything back.
If you don’t have to baking tin, that’s fine. Fill the first one up. Bake your cupcakes. There’s an account of the remaining batter until you can bake up the next tray.
Triggered scoops are the best for making cupcakes, and cookies really. You should have a set in your kitchen.
If you’re making this recipe and you think, oh my gosh, 24 cupcakes is too much for my family, that’s fine. You can freeze the unfrosted cupcakes, and we’ll keep for about two months. You’ll list a frost them, pops them frosting on top, and they’ll be delicious and instant.
If you’re baking both batches in the same oven at the same time, rotate them 12 minutes into the bake.
If you want to add in that extra 0.3 tablespoons and make it an even 11, that’s fine.
One thing you do not want is a lump of cream cheese or butter. It should all be mixed in nice and evenly, or a homogenous mixture, if you will.
It’s best to add powdered sugar in a few batches so it doesn’t get messy and explode.
You can tell it’s getting close because it changes to a lighter color and just has this amazing cloudy appearance.
If you’re piling the frosting high like I am, you should probably double the frosting recipe. If you’re doing a nice simple rosette or a skim, this will be just enough.
Serving Suggestions
If you want, you can add a little sprinkle of pumpkin pie spice or cinnamon just to finish them off.
You could also make a delicious sandwich out of it. If you want to eat it even more easily, that is just so good.
That is like a pumpkin cloud topped with the most amazing cream cheese frosting. Oh my gosh. I hope you get a chance to make this recipe.