Irresistible Pumpkin Cupcakes with Creamy Pumpkin Frosting Await!
Deliciously moist pumpkin cupcakes topped with a creamy pumpkin frosting, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together cream cheese, butter, powdered sugar, and pumpkin puree until smooth and creamy.
- Frost the cooled cupcakes with the creamy pumpkin frosting.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- These cupcakes can be made ahead of time and frozen without frosting.