Description
Delight your taste buds with these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for fall gatherings or a festive dessert any time of the year.
Ingredients
Scale
For the cupcakes:
- 1 ½ 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 brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix wet ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add eggs, pumpkin purée, and vanilla extract. Mix well.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Divide the batter into cupcake liners and bake for 18–20 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Frost cooled cupcakes.
Notes
- Garnish with a sprinkle of cinnamon or a candied pecan for an extra festive touch.
- Store cupcakes in the refrigerator for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 31g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
