1

Begin with the reverse creaming method for ultimate softness. In a large mixing bowl, combine your dry ingredients, then slowly incorporate the room temperature butter. Continue mixing until the butter is fully integrated and the mixture takes on the texture of coarse sand. This unique method coats the flour particles with fat, preventing excessive gluten development and resulting in an exceptionally super-soft and wonderfully moist cupcake crumb.

2

Gently incorporate the wet ingredients. After the butter is fully blended with the dry mixture, carefully add your whisked wet ingredients. Mix on low speed only until just combined. Overmixing at this stage can develop gluten, leading to a tougher cupcake, so stop as soon as the streaks of flour disappear and the batter is smooth.

3

Portion the batter into lined cupcake pans. Use a cookie scoop or spoon to evenly distribute the pumpkin spice batter into a metal cupcake pan that has been lined with paper cups. Fill each liner approximately three-quarters full to allow for proper rising. This recipe yields a perfect dozen of these delightful fall treats!

4

Roll the warm pumpkin cupcakes in pumpkin spice sugar. Once baked to golden perfection, allow the cupcakes to cool in their pan for about 15 minutes. They should still be slightly warm to the touch. Gently peel off the liners, and carefully roll the sides and bottom of each cupcake in your prepared pumpkin spice sugar mixture. This creates a delightful crunchy crust that adds another layer of flavor and texture.

5

Generously pipe the dreamy cream cheese frosting. Once your cupcakes have completely cooled, it’s time for the crowning glory! Load your prepared cream cheese frosting into a piping bag fitted with a large round piping tip. Pipe elegant swirls on top of each cupcake, creating that classic bakery-style finish that’s as beautiful as it is delicious.

6

Add a final touch with another sugar roll. For an extra layer of sparkle and sweetness, gently roll the frosted sides of the cupcakes in the pumpkin spice sugar once more. This optional step enhances their presentation and adds another delightful textural element. You can then place them into new, fresh liners for serving, or arrange them directly onto an elegant serving tray to impress your guests.

Pumpkin Spice Cupcake Batter

• 
  ▢
  
  
  1 1/2
  cups
  cake flour,
  *See notes below for measuring*

• 
  ▢
  
  
  3/4
  cup
  granulated sugar

• 
  ▢
  
  
  1/4
  cup
  light brown sugar

• 
  ▢
  
  
  1
  tablespoon
  pumpkin pie spice

• 
  ▢
  
  
  2
  teaspoons
  baking powder

• 
  ▢
  
  
  1/2
  teaspoon
  fine sea salt

• 
  ▢
  
  
  6
  tablespoons
  cubed unsalted butter,
  room temperature

• 
  ▢
  
  
  1/2
  cup
  pumpkin puree

• 
  ▢
  
  
  2
  
  large eggs,
  room temperature

• 
  ▢
  
  
  1/3
  cup
  vegetable oil

• 
  ▢
  
  
  1/3
  cup
  whole milk,
  room temperature

• 
  ▢
  
  
  1 1/2
  tablespoons
  molasses

• 
  ▢
  
  
  1
  teaspoon
  vanilla bean paste

Spiced Sugar

• 
  ▢
  
  
  3/4
  cup
  granulated sugar

• 
  ▢
  
  
  1
  teaspoon
  pumpkin spice

• 
  ▢
  
  
  1
  teaspoon
  cinnamon

Cream Cheese Frosting

• 
  ▢
  
  
  1
  cup
  unsalted butter,
  room temperature

• 
  ▢
  
  
  8
  oz
  full-fat cream cheese,
  cold

• 
  ▢
  
  
  3
  cups
  powdered sugar

• 
  ▢
  
  
  1
  tablespoon
  heavy cream

• 
  ▢
  
  
  1
  teaspoon
  vanilla bean paste

For the Pumpkin Batter

• Preheat the oven to 350°F(180°C). Line a metal cupcake pan with 12 cupcake liners.
• In a stand mixer bowl, whisk together the flour, sugar, brown sugar, pumpkin spice, baking powder, and salt. Mix in the butter on low speed until it resembles coarse sand, about 2-3 minutes.
  1 1/2 cups (180 g) cake flour,
  3/4 cup (150 g) granulated sugar,
  1/4 cup (50 g) light brown sugar,
  1 tablespoon (5 g) pumpkin pie spice,
  2 teaspoons (6 g) baking powder,
  1/2 teaspoon (2 g) fine sea salt,
  6 tablespoons (84 g) cubed unsalted butter
• In a separate bowl, whisk together the pumpkin puree, eggs, oil, milk, molasses, and vanilla.
  1/2 cup (115 g) pumpkin puree,
  2 (110 g) large eggs,
  1/3 cup (75 g) vegetable oil,
  1/3 cup (75 g) whole milk,
  1 1/2 tablespoons (24 g) molasses,
  1 teaspoon (3 g) vanilla bean paste
• Mix in the wet ingredients until almost combined, scrape down the bowl, and mix a few seconds longer until fully combined.
• Scoop the batter into the cupcake liners, filling each one roughly 3/4 full. You will have enough batter for 12 cupcakes.
• Bake for 18-25 minutes, or until the tops bounce back when touched lightly. Let the pan cool on a wire rack while you make the sugar.
• In a small bowl, combine the sugar, pumpkin spice, and cinnamon.
  3/4 cup (150 g) granulated sugar,
  1 teaspoon (2 g) pumpkin spice,
  1 teaspoon (2 g) cinnamon
• Remove the cupcakes from the cupcake pan. When they feel barely warm still, gently remove the liners, roll the sides and bottoms in the spiced sugar, and place them onto a parchment lined baking tray. Set aside while you make the frosting.

For the Cream Cheese Frosting

• In a stand mixer bowl, cream the butter until fluffy, 1-2 minutes. Then mix in the cream cheese on low until just combined.
  1 cup (226 g) unsalted butter,
  8 oz (8 ounces) full-fat cream cheese
• Mix in half of the powdered sugar on low speed, then mix in the other half. Beat the frosting on medium-low speed until white and fluffy, about 2 minutes.
  3 cups (360 g) powdered sugar
• Mix in the heavy cream and vanilla bean paste until combined.
  1 tablespoon (10 g) heavy cream,
  1 teaspoon (3 g) vanilla bean paste

For Assembly

• Use a piping bag with a large round tip and pipe swirls of frosting on top of each cupcake.
• Then, gently roll the sides of the cupcake and frosting in the spiced sugar.
• If needed, you can place the cupcakes into new liners. Enjoy!

Storage: Keep leftovers in an airtight container at room temperature for 2-3 days.

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.