Description
These moist, spiced pumpkin cupcakes are a fall favorite, topped with tangy cream cheese frosting for a perfect seasonal dessert.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup salted butter, softened (for frosting)
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in pumpkin purée and vanilla extract.
- Gradually mix dry ingredients into wet mixture until just combined.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla; mix until creamy.
- Frost cooled cupcakes with a piping bag or spatula.
Notes
- Top with chopped pecans or walnuts for crunch.
- Add maple syrup to the frosting for extra fall flavor.
- Use mini chocolate chips in the batter for indulgence.
- Dust frosted cupcakes with cinnamon or pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg