It may not feel like it, but fall really is right around the corner. When the weekends bring football, the days of sunlight begin to shorten and there’s a barest hint of a chill to the morning air, so too comes the annual assault of all things pumpkin spice.
Good Housekeeping got ahead of the 2018 #PumpkinSpice season with this recipe for Pumpkin Spice Cupcakes with a decadent cream cheese frosting, and I, for one, am not content to wait until the leaves start changing to bake a batch of these babies up. #ThisGirlLovesToEat
Jumbo Pumpkin Spice Cupcakes
- 1+1/2 Cup all-purpose flour
- 1+1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 Cup pure pumpkin puree
- 2 TBLS molasses (not blackstrap)
- 1 tsp vanilla
- 1/2 Cup (1 Stick) unsalted butter, at room temperature
- 3/4 Cup granulated sugar
- 2 large eggs
- Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
- In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda and salt. In another bowl, combine pumpkin, molasses and vanilla.
- In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.
- Divide batter among muffin-pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.
Cream Cheese Frosting
- 4 oz cream cheese, at room temperature
- 2 TBLS butter, at room temperature
- 2 Cups confectioner’s (Powdered) sugar
- 1 tsp vanilla
- 1 tsp cinnamon (if desired)
- Using electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in confectioners’ sugar, cinnamon (if using), and vanilla extract until light and fluffy.
- To serve, frost cupcakes with Cream Cheese Frosting.
Makes 12 Jumbo Cupcakes. Store any uneaten cupcakes in the refrigerator.