Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves or Allspice (Optional)
  • ½ tsp Fine Sea Salt (for cake)
  • 2 Large Eggs, room temperature
  • ¾ cup Pumpkin Purée (not pie filling!)
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract (for cake)
  • ½ cup (1 stick) Unsalted Butter, softened but still cool
  • 8 oz block Full-Fat Cream Cheese, cold, cut into cubes
  • 3 cups Icing Sugar (Powdered Sugar), sifted
  • 1 tsp Vanilla Extract (for frosting)
  • Pinch Fine Sea Salt (for frosting)

Instructions:

  1. Preheat oven to 175°C (350°F). Line the muffin tin with 12 standard cupcake liners.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, spices (cinnamon, ginger, nutmeg, cloves/allspice), and salt. Ensure no lumps remain.
  3. In a separate medium bowl, whisk together the eggs, pumpkin purée, oil, and vanilla extract until fully homogeneous.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand just until the dry streaks disappear. Do not overmix; a few small lumps are acceptable.
  5. Use an ice cream scoop to distribute the batter evenly among the 12 liners, filling them approximately two-thirds full.
  6. Bake for 18–22 minutes. The cupcakes are done when a toothpick inserted into the centre comes out clean. Immediately transfer the cupcakes to a wire rack to cool completely.
  7. For the frosting: In a mixer bowl, beat the softened butter on medium speed until creamy and pale (about 2 minutes).
  8. Add the cold, cubed cream cheese. Beat together until just combined and smooth. Do not overbeat this mixture.
  9. Stop the mixer, scrape down the sides, and gradually add the sifted icing sugar, vanilla extract, and salt, mixing on low speed until incorporated.
  10. Increase the speed to medium-high and beat for 1–2 minutes until the frosting is light and fluffy. If too soft, chill for 10–15 minutes.
  11. Once the cupcakes are completely cool, frost them using a knife, spoon, or piping bag for assembly.
  12. Garnish with a dusting of cinnamon or chopped nuts, if desired, and serve.