Pumpkin Spiced Cupcakes With Cream Cheese Frosting

Pumpkin Spiced Cupcakes With Cream Cheese Frosting

COSORI Original

  • 45 Min

    Prep Time

  • 22 Min

    Cook Time

  • 6

    Servings
Welcome to the delightful world of autumnal baking with the TurboBlaze Air Fryer! Today, we’re embracing the cozy essence of fall by whipping up a batch of Pumpkin Spiced Cupcakes with Cream Cheese Frosting. These cupcakes are a perfect harmony of rich, warm spices and sweet, creamy indulgence.

Using the TurboBlaze 6.0 QT Air Fryer, we'll transform simple ingredients into an aromatic treat that captures the heart of the season. This innovative method not only ensures a healthier version of your favorite dessert but also guarantees a moist, tender crumb with every bite. Get ready to fill your kitchen with the enchanting scents of cinnamon, nutmeg, and pumpkin, topped off with a luscious cream cheese frosting that's simply irresistible. Let's dive into the spirit of autumn with a twist of modern cooking magic!

Directions

  1. Step 1

    Combine the all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, and 1¾ teaspoons pumpkin pie spice in a medium bowl then whisk until well combined.

  2. Step 2

    Whisk together the vegetable oil, eggs, light brown sugar, pumpkin purée, and vanilla extract in another bowl until well combined.

  3. Step 3

    Add the wet mixture into the dry and whisk until no more dry ingredients are visible.

  4. Step 4

    Fill each muffin cup ¾ full.

  5. Step 5

    Place the crisper plate into the COSORI Air Fryer basket.

  6. Step 6

    Select the Preheat function, adjust temperature to 320°F, then tap Start/Pause.

  7. Step 7

    Place the cupcakes onto the preheated crisper plate.

  8. Step 8

    Select the Bake function, adjust temperature to 320°F and time to 22 minutes, then tap Start/Pause. 

  9. Step 9

    Remove the cupcakes when done and let cool at room temperature for 30 minutes before frosting.

  10. Step 10

    Add the cream cheese and butter into the bowl of a stand mixer fitted with the whisk attachment.

  11. Step 11

    Beat the cream cheese and butter until fluffy then add in the powdered sugar, vanilla extract, and kosher salt.

  12. Step 12

    Whisk on low until the powdered sugar is combined.

  13. Step 13

    Scrape down the sides and bottom of the bowl, add a drop of orange gel food coloring, then whisk on high until the frosting is fluffy

  14. Step 14

    Cut the tip of a piping bag and insert the piping tip, then fill with the frosting.

  15. Step 15

    Pipe the cupcakes with the frosting, then dust with pumpkin pie spice on top and serve.

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1¾ teaspoons pumpkin pie spice
  • ½ cup vegetable oil
  • 2 eggs
  • ¾ cup light brown sugar
  • 1 cup pure pumpkin purée
  • 1¼ teaspoons vanilla extract
  • 8 ounces full-fat cream cheese, softened (Cream Cheese Frosting)
  • ½ cup unsalted butter, softened (Cream Cheese Frosting)
  • 3¼ cups powdered sugar (Cream Cheese Frosting)
  • 1¾ teaspoons pure vanilla extract (Cream Cheese Frosting)
  • ½ teaspoon kosher salt (Cream Cheese Frosting)
  • A drop of orange gel food coloring (Cream Cheese Frosting)
  • ¼ teaspoon pumpkin pie spice, for dusting (Cream Cheese Frosting)

Equipment Used

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