Pumpkin Cupcakes

kingarthurbaking.com

karinne

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

Cupcakes

1 cup (120g) King Arthur Unbleached Cake Flour or King Arthur Gluten-Free Measure for Measure Flour *

2 ¼ teaspoons King Arthur Pumpkin Pie Spice *

¾ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup (113g) pumpkin purée

½ cup (107g) light brown sugar or dark brown sugar, packed

2 tablespoons (25g) granulated sugar

¼ cup (57g) sour cream

¼ cup (50g) vegetable oil

1 large egg, at room temperature

note: See “tips,” below.

Cream cheese icing

8 ounces (227g) cream cheese, at room temperature

2 tablespoons (28g) unsalted butter, at room temperature

1 teaspoon King Arthur Pure Vanilla Extract

2 cups (227g) confectioners' sugar, sifted if lumpy

⅛ teaspoon salt

Directions at kingarthurbaking.com

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