Description
These moist and flavorful pumpkin cupcakes are filled with warm spices and topped with rich cream cheese frosting. They’re easy to make and perfect for any occasion, whether it’s a cozy family dessert or a festive treat for guests!
Ingredients
For the Pumpkin Cupcakes:
- 1 cup all-purpose flour (loosely scooped and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened to room temperature
- ½ cup butter, softened to room temperature
- 3 cups confectioners’ sugar (plus ¼ cup if needed)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
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Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, and brown sugar until smooth. Stir in the pumpkin puree and vanilla extract until well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to over-mix. This ensures the cupcakes stay light and fluffy.
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Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
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Bake: Place the muffin tin in the oven and bake for 18–22 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Let the cupcakes cool completely on a wire rack before frosting.
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Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, mixing well after each addition. Stir in the vanilla extract and salt. If the frosting is too thin, add an extra ¼ cup of confectioners’ sugar to thicken it.
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Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously using a piping bag or a spatula.
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Serve and Enjoy: Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Measuring Flour: Use the scoop-and-level method to avoid over-packing the flour, which can make the cupcakes dense.
- Softened Ingredients: Ensure the butter and cream cheese are softened to room temperature for a smooth and creamy frosting.
- Storage: Store frosted cupcakes in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 2 months—thaw before frosting.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend for a gluten-free option.
- Optional Add-Ins: Add chocolate chips, chopped nuts, or raisins to the batter for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American