Sweet and creamy pumpkin cupcakes with a spicy cinnamon cream cheese frosting.

Scale

2 cups Self-Rising Flour (I prefer White Lily) OR 2 Cups All-Purpose Flour + 2 tsp Baking Powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 can (15 oz) pumpkin puree ((NOT pumpkin pie filling))
1/2 cup milk
1 tsp vanilla extract
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup 1 stick) butter, room temperature or softened
3 large eggs, room temperature, lightly beaten

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Preheat oven to 350 degrees. Add cupcake liners to a 12-cupcake pan, or grease pan.
Mix flour (or flour+baking powder), salt, and pumpkin spice in medium bowl. Set aside.
Combine pumpkin puree, milk, and vanilla extract in a medium bowl. Set aside.
Cream brown sugar, sugar, and butter in the bowl of your stand mixer. Add eggs in thirds, mixing thoroughly between additions.
With your stand mixer on low, beat in flour mixture in thirds, alternating with half of the pumpkin puree, until all is combined.
Using an ice cream scoop, fill each section in the cupcake pan 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Repeat for second dozen.

Cream together cream cheese and butter in stand mixer using paddle attachment.
Add half of the confectioner’s sugar, beat on low until combined. Add other half.
Once combined, add vanilla and cinnamon. Beat until combined.
Once cupcakes are cool, frost and add cinnamon for garnish.

Keeping ingredients at room temperature for a little while before baking (eggs, milk, butter, cream cheese) leads to much more stable recipe results!

Use an ice cream scoop to transfer cupcake batter to baking cups!

Place a dish towel over the bowl of your stand mixer when adding your powdered sugar. This prevents a sugar explosion!

I used the Wilton 1mm Star Tip to frost.

Cream Cheese Frosting must be kept refrigerated.