Description
A recipe for moist pumpkin cupcakes topped with tangy cream cheese frosting.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For Frosting: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract. Beat until light and fluffy.
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Notes
- For best results, use canned pumpkin puree, not pumpkin pie filling.
- Ensure the cream cheese and butter for the frosting are at room temperature for smooth mixing.
- You can add 1/2 cup chopped pecans to the batter for extra texture.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, spiced cupcakes, easy baking