Pumpkin Cupcakes with Fresh Milled Flour
These Pumpkin Cupcakes with Fresh Milled Flour are soft, moist, and topped with pumpkin spice cream cheese frosting. An easy pumpkin dessert.
Equipment
Ingredients
Pumpkin Cupcakes
- 236 g freshly milled soft white wheat flour (2 cups)
- 4 g baking powder (1 tsp)
- 2 g baking soda (1/2 tsp)
- 3 g salt (1/2 tsp)
- 2 g pumpkin pie spice (1 tsp)
- 113 g salted butter (1/2 cup) softened
- 93 g packed brown sugar (1/2 cup)
- 106 g granulated sugar (1/2 cup)
- 2 large eggs
- 170 g pumpkin puree (3/4 cup)
- 91 g sour cream (6 Tbls)
- 12 g vanilla extract (2 tsp)
Cream Cheese Buttercream Frosting
- 113 g cream cheese (4 oz) softened
- 113 g butter (1/2 cup) softened
- 6 g vanilla extract (1 tsp)
- 2 g pumpkin pie spice (3/4 tsp)
- 215 g powdered sugar (2 cups)
- 30 g heavy cream (2 Tbls) as needed
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Whisk together the freshly milled soft white wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.236 g freshly milled soft white wheat flour (2 cups),4 g baking powder (1 tsp),2 g baking soda (1/2 tsp),3 g salt (1/2 tsp),2 g pumpkin pie spice (1 tsp).
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color.113 g salted butter (1/2 cup),93 g packed brown sugar (1/2 cup),106 g granulated sugar (1/2 cup).
- Add the eggs one at a time, mixing well after each addition.2 large eggs.
- Mix in the pumpkin puree, sour cream, and vanilla until combined.170 g pumpkin puree (3/4 cup),91 g sour cream (6 Tbls),12 g vanilla extract (2 tsp).
- Add the dry ingredients to the wet ingredients and mix just until combined. Let the batter rest for 10 minutes to allow the freshly milled flour to hydrate.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla and pumpkin pie spice; mix until combined.113 g cream cheese (4 oz),113 g butter (1/2 cup),6 g vanilla extract (1 tsp),2 g pumpkin pie spice (3/4 tsp)
- Gradually add the powdered sugar and beat until smooth and fluffy. Check the consistency before adding the heavy cream. If the frosting is too thick for piping, add the cream a little at a time until it’s where you want it. 215 g powdered sugar (2 cups),30 g heavy cream (2 Tbls).
- Pipe the cream cheese buttercream onto the completely cooled cupcakes. (I like to use a Wilton 1M tip to make it look prettier)
Notes
Pro Tip: Don't over bake the cupcakes. Start checking them at 17 minutes and pull them as soon as the tops spring back and a toothpick comes out with just a few moist crumbs. That's the biggest thing that will keep your fresh milled flour cupcakes soft and moist!
Nutrition
Serving: 1cupcakeCalories: 408.6kcalCarbohydrates: 50.3gProtein: 4.8gFat: 21.9gSaturated Fat: 13.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.6gTrans Fat: 0.6gCholesterol: 87.8mgSodium: 369.7mgPotassium: 106.8mgFiber: 2.4gSugar: 35.3gVitamin A: 3055.7IUVitamin C: 0.8mgCalcium: 72.5mgIron: 1mg
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