Pumpkin Cupcakes with Rachel Kim's Pressure Cooker Style
These soft, fluffy pumpkin cupcakes are infused with warm spices and topped with tangy cream cheese frosting. Made with pureed pumpkin and baked to moist perfection, they're a cozy fall dessert.
Equipment
- 1 Mixer
Ingredients
Pumpkin Cupcakes
- 2 cups all-purpose flour 240g
- 0.5 cup granulated sugar 100g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.75 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 can pureed pumpkin 425g/15-ounce
- 1 cup vegetable oil 240mL
- 1 cup packed light brown sugar 220g
- 4 large eggs
- 1 tablespoon vanilla extract
- 0.66 cup unsalted butter softened, 151g
- 8 oz cream cheese room temperature, 225g
- 1 teaspoon vanilla extract for frosting
- 0.125 teaspoon salt for frosting
- 4 cups powdered sugar sifted, 480g
Instructions
Instructions
- Preheat the oven to 350°F and line muffin tins with cupcake liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
- In another bowl, combine pureed pumpkin, vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined with no dry streaks.
- Fill each cupcake liner about ⅔ full with batter and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter until creamy, then add cream cheese and beat until smooth. Mix in vanilla and salt. Gradually add powdered sugar and beat until fluffy. Pipe onto cooled cupcakes.
Notes
Let cupcakes cool completely before frosting. Store frosted cupcakes in the fridge for up to 4 days or freeze unfrosted for longer storage.