Pumpkin Cupcakes with Cream Cheese Frosting Recipe

INGREDIENTS

Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners (this recipe makes 18 cupcakes). Set aside.
In a large bowl, mix the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla together just until combined.½ cup vegetable oil,½ cup brown sugar,¼ cup granulated sugar,2 large eggs,2 teaspoons pure vanilla extract
Add the pumpkin puree to the wet ingredients and mix to combine. Set aside.1½ cups pumpkin puree
In a separate medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.1⅓ cups all-purpose flour,½ tablespoon pumpkin pie spice,1 teaspoon ground cinnamon,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix just until combined. Scrape down the sides of bowl.
Lightly beat in the buttermilk.2 tablespoons buttermilk
Fill the wells of each cupcake tin about ¾ full of cupcake batter.
Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
Cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla extract together until smooth, about 4-5 minutes.6 ounces cream cheese,¼ cup unsalted butter,1 teaspoon pure vanilla extract
Add the heavy cream and powdered sugar and beat until well mixed, about 4-5 more minutes. If the frosting is too thick, add an additional tablespoon of heavy cream.2 tablespoons heavy cream,3 cups powdered sugar
Fill a piping bag with frosting and frost cupcakes.

Use a full-fat block of cream cheese – not the soft spreadable tub of cream cheese.
Do NOT use pumpkin pie filling! Only use pumpkin puree.
Avoid overmixing the batter. If the batter is over-mixed, the cupcakes will not rise as they bake.
Remember to store these cupcakes in the refrigerator, not at room temperature.

Storage: Store pumpkin cupcakes in an airtight container in the refrigerator for up to 3 days.