Halloween Pumpkin Spice Cupcakes

These super moist and easy pumpkin spice cupcakes are topped with delicious cream cheese frosting. They are the perfect, flavorful base to decorate with festive designs for Halloween!

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought pumpkin pie spice
• 1/2 cup canola or vegetable oil (or substitute 1/2 cup unsweetened applesauce)
• 2 large eggs
• 3/4 cup packed light or dark brown sugar
• 1 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

• 8-ounce brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp) unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions:

• Preheat the oven to 350°F (177°C).
• Line a 12-count muffin pan with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
• Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
• Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
• Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides.
• Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool completely before frosting.

Make the Frosting:

• In a large bowl, using a handheld or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
• Add 3 cups of confectioners’ sugar, vanilla, and salt.
• Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
• If you want the frosting to be a little thicker, add the extra 1/4 cup of sugar.
• Frost and decorate cooled cupcakes with sprinkles or other Halloween-inspired designs.

Additional Notes:

Make Ahead Instructions:  Cupcakes can be made one day in advance, covered, and stored at room temperature. Frosting can also be made one day in advance, covered, and stored in the refrigerator until ready to use.

Store leftovers in the refrigerator for up to 5 days.