Description
Fluffy pumpkin cupcakes infused with warming spices, topped with creamy cinnamon-laced frosting that melts on your tongue. Each bite offers moist, tender crumb and sweet, tangy richness perfect for fall gatherings.
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, beat granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined.
- Divide batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat cream cheese and butter until smooth, then gradually add powdered sugar, cinnamon, and vanilla, beating until fluffy.
- Frost cooled cupcakes using a piping bag or offset spatula.
Notes
- Bring eggs, cream cheese, and butter to room temperature before using for smoother batter and frosting.
- Do not overmix the cupcake batter to keep cupcakes light and fluffy.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store frosted cupcakes in an airtight container in the refrigerator for up to three days.