Description
Enjoy these moist Pumpkin Cupcakes, perfectly spiced and topped with creamy cream cheese frosting. Ideal for fall celebrations or whenever you need a sweet treat, they offer a delightful taste of autumn in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat on medium speed until well combined and slightly fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter using an ice cream scoop.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy (about 2-3 minutes).
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Increase speed to medium and beat until fluffy. Adjust consistency with milk if needed.
- Mix in the vanilla extract and taste the frosting, adjusting sweetness if necessary.
- Once the cupcakes are completely cool, frost them using a piping bag or a knife.
- Optionally, garnish with a sprinkle of cinnamon or chopped pecans for added flair.
Notes
- Ensure the pumpkin puree is not pumpkin pie filling, as the latter contains added sugars and spices.
- For a lighter frosting, you can reduce the amount of powdered sugar or add more milk for a thinner consistency.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes