Pumpkin Patch Cupcakes
Pumpkin Patch Cupcakes are a light and fluffy treat topped with cream cheese frosting and sparkly pumpkin-shaped marshmallows. Packed with pumpkin and subtle spices these gourd-geous cupcakes are a great way to celebrate spooky season.
Ingredients
Pumpkin Cupcakes
- 1 1/4 cups all-purpose flour unbleached
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt fine
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 cup canola oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup pumpkin puree
- 1 Tbsp honey
- 1 tsp vanilla pure
- 3 Tbsp water divided
Cream Cheese Frosting
- 8 ounces full-fat cream cheese room temperature
- 6 Tbsp unsalted butter room temperature
- 3 1/4 cups confectionary sugar packed
- 1 tsp vanilla pure
Instructions
Pumpkin Cupcakes
- Preheat oven to 350 degrees. Line a standard muffin tin with paper liners.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
- In a separate bowl, whisk oil and sugar until well combined.
- Add eggs, one at a time, whisking after each addition until incorporated.
- Mix in pumpkin, honey and vanilla.
- Incorporate half of dry ingredients plus 1.5 Tablespoons of water into wet ingredients, whisking until well combined.
- Add remaining dry ingredients and remaining water then whisk until just combined. Take care to avoid overmixing.
- Divide batter evenly among cupcake liners and bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool cupcakes completely before frosting.
Cream Cheese Frosting
- Beat cream cheese and butter with the whisk attachment on an electric mixer until smooth and creamy.
- Reduce speed to low then add powdered sugar, one cup at a time. Mix for 30 seconds.
- Increase speed to high. Add vanilla and beat for 2 minutes longer.
- Pipe frosting onto cupcakes. Serve immediately or cover and store in the refrigerator up to 3 days.