Description
Pumpkin Cupcakes with Cream Cheese Frosting are a perfect fall treat. Homemade pumpkin cupcakes with just the right spice topped with freshly whipped cream cheese icing–this will be your new favorite pumpkin recipe!
Ingredients
Scale
Cupcakes:
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup pure pumpkin puree
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional garnish: candy corn or pumpkins, ground cinnamon, freshly ground nutmeg
Frosting:
- 8 ounces cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a muffin tin with paper cupcake liners; set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until combined.
- Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3 of the way full.
- Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
- Cool the cupcakes completely to room temperature.
- While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
- Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the electric mixer on low speed until the powdered sugar is incorporated, then beat on medium-high speed until the frosting is light and fluffy.
- Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
- Serve immediately, or cover and refrigerate until serving.
- Prep Time: 15
- Cook Time: 20
