Description
These pumpkin cupcakes are the perfect combination of warm spices and creamy frosting. Easy to make, they’re a hit for any fall occasion.
Ingredients
Scale
For the Cupcakes:
- 1 and 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
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup milk
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the dry ingredients: flour, baking powder, baking soda, spices, and salt.
- Blend the sugars, oil, eggs, pumpkin puree, and milk in a large bowl until smooth.
- Gradually combine the dry and wet ingredients, mixing until just combined.
- Divide batter evenly into liners, filling 2/3 full.
- Bake for 18-22 minutes. Cool completely.
- For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- For a lower-calorie version, substitute half the oil with applesauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 26g
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Keywords: Spiced Pumpkin Cupcakes, Fall Cupcakes Recipe, Cream Cheese Pumpkin Cupcakes