I can’t wait for you to make this recipe!
Tis’ the season for all things pumpkin! Pumpkin cupcakes are an iconic fall treat. What better way to celebrate Autumn than with the scents of pumpkin spice filling your kitchen? The tasty cream cheese frosting pairs perfectly with the fluffy pumpkin cupcake.
Grab your ingredients!
Cupcake Ingredients: 2 eggs 1 cup pumpkin puree ¾ cup granulated sugar ½ cup unsweetened applesauce 1 teaspoon vanilla extract 1 cup all-purpose gluten free flour 1 teaspoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt Frosting Ingredients: 6 oz cream cheese, room temperature ¼ cup butter, softened to room temperature ½ teaspoon vanilla extract ¼ teaspoon pumpkin pie spice 4 cups powdered sugar
Combine the wet ingredients. Add the dry ingredients to the wet ingredients and stir to combine.
Fill the muffin pan with paper liners.
Use a cookie scoop to fill each cupcake liner halfway full with the batter. There should be enough batter for exactly 12 cupcakes.
Bake for 18-21 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool to room temperature before frosting.
Add softened cream cheese, butter, vanilla extract and pumpkin pie spice to the bowl of a mixer. Mix until ingredients are combined. Add 1 cup of powdered sugar to the mixing bowl at a time, mixing until incorporated. Repeat this process until all 4 cups of powdered sugar have been added to the frosting. Frost cupcakes once cooled.