Pumpkin Cupcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl. Set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat white sugar, 1/2 cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and milk. Gently mix in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Frost cooled cupcakes with cream cheese frosting.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Enjoy!'}

📊 Nutrition Facts

Per serving (24 servings total)