Pumpkin Cupcakes Recipe

Ingredients

2 cups unbleached all-purpose flour 

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon kosher salt 

1 teaspoon ground cinnamon 

1 teaspoon ground ginger 

1/4 teaspoon freshly grated nutmeg 

1/4 teaspoon ground allspice 

1 cup packed light-brown sugar 

1 cup granulated sugar 

2 sticks (1 cup) unsalted butter, melted and cooled 

4 large eggs, lightly beaten 

1 can (15 ounces) pumpkin puree 

Cream Cheese Frosting

Marzipan Pumpkins

Preparation

Preheat oven to 350 degrees. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree. Add flour mixture and whisk until smooth.

Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.

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