Best Pumpkin Spice Cupcakes

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It is officially fall, which makes pumpkin spice everything officially acceptable, which makes me EXTREMELY happy. Pumpkin spice anything is my favorite, and these cupcakes are no exception. They are wonderfully moist and spiced perfectly… and the cinnamon cream cheese frosting is to die for. I highly recommend making these, because they’re easy and delicious; what could be better than that?!?

For the cupcakes:

  • 4 eggs
  • 3/4 cup vegetable oil
  • 2 cups sugar 
  • 1 (15 oz.) can pumpkin
  • 1 3/4 cups flour
  • 1/4 cup cornstarch
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Whisk the eggs, oil, sugar, and pumpkin in a large mixing bowl.  Add dry ingredients and whisk until well blended. Divide into lined muffin tins. Fill about 2/3 full (I used a cupcake scoop). Bake in preheated 350 degrees oven for 20-30 minutes or a knife inserted in the center comes out clean. Allow to cool before frosting.

For the frosting:

  • 2 (8 oz.) pkg cream cheese, softened
  • 1 stick butter, softened
  • 6 cups powdered sugar (more or less to taste)
  • 2 tsp. vanilla
  • 1 tsp. cinnamon

Blend all ingredients until well combined.