Ingredients
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1 3/4 cups all-purpose flour
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2 tsp baking powder
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1 tsp baking soda
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1 tbsp pumpkin pie spice
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1/2 tsp salt
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1 (15 oz) can pumpkin puree
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3/4 cup canola oil
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1 cup granulated sugar
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2 large eggs
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2 tsp vanilla extract
For the frosting:
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1/2 cup (1 stick) butter, softened
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1 (8 oz) pkg cream cheese, softened
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1 tsp vanilla extract
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3 cups confectioners' sugar
Steps
1
Line 18 cups of 2 muffin pans with paper liners. Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt.
2
In a large bowl, whisk the pumpkin purée, oil, granulated sugar, eggs, and vanilla until smooth. Add dry ingredients to wet ingredients and stir until just combined. Divide batter among liners.
3
Bake cupcakes 25–30 min., until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack and remove from muffin tins.
4
Using an electric mixer, beat the butter and cream cheese 2–4 min., until smooth. Add vanilla. With the mixer on low, slowly add confectioners’ sugar, beating until smooth. Using a piping bag or a spatula, frost the cupcakes.