Pumpkin Cupcakes with Cream Cheese Frosting
Delicious and moist pumpkin cupcakes topped with rich cream cheese frosting, perfect for fall gatherings and sweet cravings.
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour, spooned & leveled
- 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 store-bought or homemade
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 3/4 cup packed light or dark brown sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners' sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Fill the cupcake liners about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- In a medium bowl, beat the cream cheese and butter together until creamy and smooth.
- Gradually add the confectioners' sugar, beating until well combined and fluffy.
- Add the vanilla extract and salt, mixing until incorporated.
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
Notes
These pumpkin cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. For a fun twist, try adding chocolate chips to the batter or using different spices.