Description
Embrace the essence of fall with these delightful Pumpkin Cupcakes. Infused with the warm flavors of pumpkin spice and topped with a luscious cream cheese frosting, these cupcakes are the perfect treat for cozy autumn evenings. Whether you’re hosting a Halloween party, Thanksgiving dinner, or simply indulging in seasonal flavors, these cupcakes are sure to be a hit.
Ingredients
Scale
- For the Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, combine the oil, eggs, brown sugar, pumpkin puree, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, vanilla extract, and salt. Beat until creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
Notes
This recipe yields 12 cupcakes.
- Prep Time: 20
- Cook Time: 20
Keywords: Pumpkin Cupcakes Recipe