This is a tested recipe of @livewellbakeoften. Full link here ➡️https://www.livewellbakeoften.com/pumpkin-cupcakes-with-cream-cheese-frosting/
These pumpkin cupcakes are super delicious, soft and moist. They go beautifully with a cup of tea or coffee.
Full video recipe here ➡️ https://youtu.be/ubY0Sf6xPmY
INGREDIENTS
1 cup (125 grams) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)
1/2 cup (120 ml) canola or vegetable oil
1/2 cup (100 grams) light brown sugar , packed
1/4 cup (50 grams) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
How to make
Preheat oven to 350°F (177°C). Line a 12 count muffin pan with cupcake liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Evenly divide the batter between all 12 cupcake liners and smooth out the tops of each one.
Bake at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven and cool for 5 minutes in the pan, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.
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