Description
Soft and moist pumpkin cupcakes filled with warm spices and topped with creamy frosting, perfect for the fall season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 oz cream cheese
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 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, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating together the cream cheese and butter until creamy.
- Gradually add the confectioners’ sugar and vanilla extract, beating until smooth.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
Notes
Ensure your ingredients are at room temperature for the best mixing results. Don’t overmix the batter to maintain fluffiness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: pumpkin, cupcakes, fall dessert, cream cheese frosting, baking