Pumpkin Cupcakes with Cream Cheese Frosting

sallysbakingaddiction.com

Haley Ward

1 cup ( 125g) all-purpose flour ( spooned & leveled)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 and ½ teaspoons store-bought or homemade pumpkin pie spice*

½ cup (120ml) canola or vegetable oil*

2 large eggs

¾ cup ( 150g) packed light or dark brown sugar

1 cup ( 225g) canned pumpkin puree*

1 teaspoon pure vanilla extract

subheading: Cream Cheese Frosting:

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar, plus an extra ¼ cup if needed

1 teaspoon pure vanilla extract

⅛ teaspoon salt

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