Description
These moist and fluffy pumpkin cupcakes are perfectly spiced and topped with a creamy frosting, making them an irresistible fall treat.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined.
- Add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Gradually add dry ingredients into the wet mixture and stir until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy.
- Frost cooled cupcakes and serve.
Notes
- Top with a sprinkle of cinnamon or crushed pecans for extra flavor.
- Store cupcakes in the refrigerator for up to 4 days.
- Bring to room temperature before serving for the best texture.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American