Description
Moist and warmly spiced pumpkin cupcakes topped with creamy cinnamon cream cheese frosting—perfect for fall gatherings and holiday desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp cinnamon (for frosting)
- 1/2 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, mixing until creamy.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Add a pinch of extra cinnamon or pumpkin spice for stronger flavor.
- Store cupcakes in the refrigerator for up to 4 days.
- For a lighter frosting, reduce powdered sugar slightly.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg