Description
These Delicious Pumpkin Cupcakes are moist, fluffy, and packed with warm fall spices. Topped with creamy cream cheese frosting, they’re the perfect autumn treat for parties, holidays, or cozy afternoons.
Ingredients
Scale
- Cupcakes:
- 1 1/2 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 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for consistency)
Instructions
- Preheat oven: Heat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, whisk pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mixing just until combined.
- Bake: Divide batter evenly among cupcake liners. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth. Mix in vanilla and milk if needed. Frost cooled cupcakes and enjoy.
Notes
Store cupcakes in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cupcakes, fall dessert, cream cheese frosting