When planning my dessert menu for a party, I almost always include cupcakes. Cupcakes are the perfect dessert for any party because they are so simple to customize. You can easily tailor the cupcake toppers to match the theme and formality of the event, plus with the wide variety of frosting and cake batter recipes there are to choose from, you are sure to find a combination that will suit everyone’s taste preferences!
I recently made these delicious Pumpkin Spice Cupcakes with a Cinnamon Cream Cheese Frosting for a fall party that I hosted at The T Shop, and they were an absolute hit!
I decided to go with a simple and classy frosting technique and just used a round piping tip for the frosting; however, I still wanted to dress them up to tie in with the fall/Thanksgiving theme, so I added a cute little candy corn on top of each one to spice it up a little! These cupcakes are simple and classy, and most importantly, incredibly delicious!
Photos by Megan Weaver
- 1 1/2 cups + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2/3 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup + 2 Tbsp canned pumpkin puree
- 1 tsp vanilla extract
- 16 oz cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 5 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
- Preheat the oven to 350 degrees. Line a muffin tin with 12 paper lined muffin cups.
- In a medium bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger until combined. Set aside.
- In the bowl of your stand mixer, whisk together the granulated sugar with the brown sugar until no lumps remain. Add the vegetable oil and mix on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla. With mixer on low speed, slowly add in flour mixture and mix until combined. Stop mixer and fold the batter with a spatula making sure that all batter from the sides of the bowl are incorporated.
- Divide batter among the muffin tin, filling each about 3/4 full.
- Bake for 22 minutes or until a toothpick inserted into cupcake comes out clean.
- Cool in the muffin tin for 5 minutes and then transfer to a wire rack to cool completely before frosting.
- Using an electric mixer or medium size bowl with a hand mixer, whip together the cream cheese and butter until smooth.
- Add vanilla, powdered sugar, and cinnamon and mix until light and fluffy.
- Pipe cupcakes with frosting and enjoy! If you are not serving them right away, store them in an airtight container in the refrigerator and bring to room temperature before serving.
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