Tis the season for pumpkin flavored everything! (or, so I’m told)
Here’s an easy video recipe for my Pumpkin Spice Cupcakes.
I like to top these with cream cheese frosting because it’s my favorite! But feel free to top with your favorite frosting!
Pumpkin Spice Cupcakes
- 1.5 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
- 1 cup canned pumpkin puree
Line a cupcake pan with liners- Nobody likes having to scrub a cupcake pan clean!
Always start by whisking the dry ingredients in a separate bowl (the first 6 in this case). In the bowl of a mixer, beat the stick of room temperature butter until softened and slowly incorporate the sugar. Once all the sugar has been added, put the mixer on medium speed and let ‘er go for about 5 minutes.
In a small bowl, beat the eggs with the vanilla. Scrape down the sides of the butter/sugar bowl and (with the mixer on low) slowly add the egg mixture.
*At about this time is when I like to turn on my oven to 350*F.
Alternate adding 1/3 of the dry ingredients with 1/2 the pumpkin, scraping the sides of the bowl after every flour addition. I like to finish the last bit of flour by hand to make sure I’m not overmixing.
Scoop the batter into the cupcake liners and bake! 13-15 minutes for minis and 18-20 minutes for regular sized cupcakes. Once baked through, allow them to cool for about 5 minutes in the pan set over a cooling rack before you take them out of the cupcake pan, letting them cool completely on the rack.
Top with your favorite frosting and a sprinkle of cinnamon!
Don’t forget to share with a friend!
Life on Team Cheap-o 