3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Frost cooled cupcakes however you’d like. I used an Ateco 808 large round piping tip for these pictured cupcakes. Store leftovers in the refrigerator for up to 5 days.
Notes
Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.
Oil: Instead of 1/2 cup of oil, try 1/4 cup (45g) unsweetened applesauce and 1/4 (60ml) cup oil. The cupcakes are just as moist.
Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand.
Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature.
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