The only pumpkin cupcakes recipe you will need! This is a gem of a recipe. They are so easy to make and rise beautifully every time. The crumb is perfectly moist and melt-in-your mouth soft.


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INGREDIENTS:

For the Pumpkin Cupcakes:

2 cups (250 grams) all-purpose flour (*see note on measurement)
1½ cups (300 grams) granulated sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
3 large eggs, room temperature
1 cup extra light olive oil or vegetable oil
1 can (15 oz) pumpkin puree
For the Cream Cheese Frosting:

1½ packages (12 oz) cream cheese, room temperature
¾ cup (12 Tbsp) unsalted butter, room temperature
2 cups (250 gr) powdered sugar
1 Tbsp vanilla extract


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