Description
These moist and flavorful pumpkin cupcakes are the perfect fall treat, combining warm spices with rich pumpkin puree and topped with a luscious cream cheese frosting. Easy to make and ideal for any occasion, these cupcakes deliver a tender crumb and a deliciously smooth frosting that complements the autumnal flavors beautifully.
Ingredients
Scale
For the Pumpkin Cupcakes:
- 2 cups all-purpose flour (240g)
- ½ cup granulated sugar (100g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 can pureed pumpkin (425g/15-ounce)
- 1 cup vegetable oil (240mL)
- 1 cup packed light brown sugar (220g)
- 4 large eggs
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- ⅔ cup unsalted butter softened (151g)
- 8 ounces cream cheese room temperature (225g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups powdered sugar sifted (480g)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon until well combined.
- Combine wet ingredients: In a separate bowl, mix the pureed pumpkin, vegetable oil, light brown sugar, eggs, and vanilla extract until smooth and uniform.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and gently stir just until combined, being careful not to overmix to keep the cupcakes tender.
- Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes.
- Cool completely: Transfer cupcakes to a wire rack to cool completely before frosting to prevent the frosting from melting.
- Prepare the frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually add the sifted powdered sugar and beat until light and fluffy.
- Frost the cupcakes: Once cupcakes are completely cooled, spread or pipe the cream cheese frosting generously over each cupcake.
- Serve and enjoy: Serve immediately or refrigerate until ready to serve. Bring to room temperature before serving for the best flavor and texture.
Notes
- Do not overmix the batter to ensure cupcakes stay light and tender.
- Make sure the cupcakes are completely cooled before frosting to avoid melting the frosting.
- You can store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
- Use fresh spices for the best flavor and aroma.
Keywords: pumpkin cupcakes, fall cupcakes, cream cheese frosting, pumpkin dessert, autumn baking