Step 1 of 11
Pumpkin Cupcakes
Preheat the oven to 350°F.
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Step 2 of 11
Pumpkin Cupcakes
Line a 12-cavity cupcake pan with baking papers. Set aside.
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Step 3 of 11
Pumpkin Cupcakes
Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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Step 4 of 11
Pumpkin Cupcakes
Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.
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Step 5 of 11
Pumpkin Cupcakes
Divide the batter evenly among cupcake liners.
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Step 6 of 11
Pumpkin Cupcakes
Bake the cupcakes on middle rack of oven until a toothpick inserted in center comes out clean, 18-21 minutes.
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Step 7 of 11
Pumpkin Cupcakes
Check to see that cupcakes are done. Remove from oven or add time as needed.
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Step 8 of 11
Pumpkin Cupcakes
Allow the cupcakes to cool completely before frosting.
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Step 9 of 11
Pumpkin Cupcakes
While cupcakes cool, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with hand mixer on medium speed until smooth and creamy.
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Step 10 of 11
Pumpkin Cupcakes
Add the powdered sugar in two additions, beating on low speed after each until sugar is fully incorporated into cream cheese mixture. Add the vanilla extract and salt to bowl. Continue beating on medium-high speed until frosting is light and fluffy, 2-3 minutes.
PRO TIP If the frosting is not stiff enough to pipe, add additional powdered sugar to reach your desired consistency.
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Step 11 of 11
Pumpkin Cupcakes
Pipe or spread the frosting onto cooled cupcakes. Refrigerate until ready to serve.