Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich Cinnamon Cream Cheese Frosting, perfect for a cozy fall dessert or festive gathering.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners to ensure easy removal and clean up.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting, preventing the frosting from melting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Then add powdered sugar, cinnamon, and vanilla extract, beating until the mixture is light and fluffy.
- Frost Cupcakes: Using a piping bag or a knife, generously frost the cooled cupcakes with the cinnamon cream cheese frosting.
Notes
- For an extra touch of flavor and texture, sprinkle a dash of cinnamon or crushed pecans on top of the frosting.
- Store leftover cupcakes in the refrigerator to keep the cream cheese frosting fresh if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
