Pumpkin Spice Cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure pumpkin
2 tablespoons molasses (not blackstrap)
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners.
Whisk flour, pumpkin pie spice, baking powder, baking soda and salt.
In another bowl, combine pumpkin, molasses and vanilla.
Beat butter and sugar with an electric mixer on medium speed. Beat until light and fluffy, about three minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.
Divide batter among muffin pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.
To serve, frost cupcakes with Cream Cheese Frosting.
Cream Cheese Frosting
4 oz. cream cheese (at room temperature)
2 tablespoons butter (at room temperature)
2 cups Confectioners' sugar
1 teaspoon vanilla
Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until light and fluffy.
Makes 1 1/2 cups.
