Description
These moist and fluffy pumpkin cupcakes are packed with warm spices and real pumpkin, then topped with a rich, silky cream cheese frosting. Perfect for fall gatherings, Halloween, Thanksgiving, or anytime you’re craving a cozy treat. Easy to make and impossible to resist!
Ingredients
For the Pumpkin Cupcakes:
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2 cups all-purpose flour (240g)
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½ cup granulated sugar (100g)
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1 cup packed light brown sugar (220g)
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2 teaspoons baking powder
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1 teaspoon baking soda
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¾ teaspoon salt
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2 teaspoons pumpkin pie spice
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1 can (15 oz / 425g) pureed pumpkin
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1 cup vegetable oil (240mL)
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4 large eggs
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1 tablespoon vanilla extract
For the Cream Cheese Frosting:
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⅔ cup unsalted butter, softened (151g)
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8 ounces cream cheese, room temperature (225g)
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1 teaspoon vanilla extract
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⅛ teaspoon salt
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4 cups powdered sugar, sifted (480g)
Instructions
Make the Cupcakes:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
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Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
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Mix wet ingredients: In another bowl, whisk together pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
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Combine: Gradually add the wet mixture to the dry ingredients, mixing until just combined.
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Fill liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
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Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Frosting:
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Beat butter & cream cheese: In a large bowl, beat softened butter and cream cheese together until creamy and smooth.
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Add vanilla & sugar: Mix in vanilla and salt. Gradually add sifted powdered sugar, beating until light and fluffy.
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Frost cupcakes: Once cupcakes are completely cool, frost using a piping bag or a spatula.
Notes
Storage: Store cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Optional toppings: Add chopped pecans, a sprinkle of cinnamon, or pumpkin-shaped sprinkles for a festive touch
Make-ahead tip: Both cupcakes and frosting can be made a day in advance. Store separately and frost just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American