Super Moist Pumpkin Cupcakes
Super moist pumpkin cupcakes topped with a cinnamon cream cheese frosting.
Ingredients
For the Pumpkin Cupcakes
- 1 1/3 cups all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
For the Cinnamon Cream Cheese Frosting
- 3/4 cup unsalted butter at room temperature
- 8 oz cream chese at room temperature
- 4 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
Instructions
For the Pumpkin Cupcakes
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. Combine flour, cornstarch, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugars on high speed until smooth, about 1 minute. Add pumpkin, and beat until smooth.
- Beat in eggs, one at a time, mixing well after each addition. Add vanilla.
- Slowly beat in dry ingredients, making sure not to overmix.
- Pour batter into prepared pan, filling each cup 2/3 full. Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes completely in pan before transferring to a cooling rack. Make sure cupcakes are room temperature before frosting (not warm to the touch at all).
For the Cinnamon Cream Cheese Frosting
- Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 2 to 3 minutes.
- Slowly add powdered sugar, beating until smooth. Add vanilla, cinnamon, and salt.