1-Prepping Your Oven and Tools: First, start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin pan with cupcake liners. This step ensures even baking and makes cleanup a breeze, which is ideal for busy parents or working pros. Gather all your ingredients ahead of time to keep things flowing smoothly nothing beats having everything ready when you’re in the baking zone.

2-Mixing the Batter: In one bowl, whisk together the dry ingredients: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice. This creates a fluffy base that captures all those warm flavors. In another bowl, whisk the wet ingredients 1/2 cup canola or vegetable oil, 2 large eggs, 3/4 cup packed light or dark brown sugar, 1 cup canned pumpkin puree, and 1 teaspoon pure vanilla extract until they’re fully combined and smooth.

Once your wet and dry mixtures are ready, gently mix them together until just incorporated. Overmixing can make the cupcakes tough, so stir carefully for the best results. For dietary tweaks, you might try substituting half the oil with unsweetened applesauce for extra moistness, as mentioned in the tips.

3-Baking and Cooling: Fill each cupcake liner about two-thirds full with the batter, which helps prevent overflow and gives you nicely shaped treats. Pop them in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. The preparation time is about 20 minutes, plus another 20 minutes of baking, making this a quick project for anyone short on time.

After baking, let the cupcakes cool completely in the pan for a few minutes before moving them to a wire rack. This cooling step is crucial before adding frosting to avoid a melty mess. Once cooled, it’s time for the fun part frosting!

4-Making the Cream Cheese Frosting: To whip up the frosting, beat 8 ounces of softened full-fat brick cream cheese with 1/2 cup of softened unsalted butter until it’s smooth and creamy. Gradually add 3 cups of confectioners’ sugar, 1 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt, beating until everything blends perfectly. If the frosting seems too thin, mix in an extra 1/4 cup of confectioners’ sugar to get the right thickness, then spread or pipe it onto your cooled cupcakes.