Description
Delight your taste buds with these moist and flavorful Pumpkin Cupcakes topped with a luscious Pumpkin Spice Cream Cheese Frosting. Perfect for fall gatherings or Thanksgiving dessert tables!
Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs, pumpkin purée, and vanilla extract, and mix until smooth.
- Mix batter: Gradually stir the dry ingredients into the wet ingredients until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the frosting, beat the cream cheese and butter together until smooth and fluffy. Add powdered sugar gradually, then mix in the vanilla extract and pumpkin pie spice. Once cupcakes are completely cool, frost using a piping bag or a knife.
Notes
- For extra flair, top with a sprinkle of cinnamon or crushed pecans.
- Cupcakes can be made a day ahead and stored in an airtight container.
- Store frosted cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 33g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
