Easy Pumpkin Cupcakes with Cream Cheese Frosting

These soft, moist Pumpkin Cupcakes with Cream Cheese Frosting are easy and super delicious fall desserts for any occasion.
Makes 18-24 cupcakes
INGREDIENTS
For the Pumpkin Cupcakes:
1 can (15 oz) pumpkin puree
1 cup vegetable oil
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
3 large eggs, room temperature
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon Pumpkin Pie Spice (cloves, cinnamon, cardamon, lemon peel, nutmeg, ginger) I bought mine in Trader Joe’s
For the Cream Cheese Frosting:
28 oz (800g) cream cheese
¾ cup (200g) whipping heavy cream
1 teaspoon pure vanilla extract
1 cup (120g) icing sugar
PREPARATION
To make the Pumpkin Cupcakes
1. Preheat the oven to 320°F/160°С. Line a 18-24 count muffin pan with cupcake liners and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spices, and salt. Set aside.
3. In a separate bowl, whisk together the pumpkin puree, oil, granulated sugar, and eggs until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Evenly divide the batter between all 18-24 cupcake liners and smooth out the tops of each one.
6. Bake in the prepared oven for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
7. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the Cream Cheese Frosting
1. Using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until soft.
2. Add icing sugar and vanilla, and mix together until fully incorporated.
3. Add cold cream cheese and mix on high speed until stiff peaks form for a few minutes (3-5 minutes).
4. Pipe the frosting onto each cupcake. I used a Wilton 2B piping tip. Enjoy!
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[@deidregoodman6485]

Look very delicious 🤤 😋

[@alenaseuruk5903]

😋😋😋