Description
Delightful pumpkin cupcakes topped with smooth cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup brown sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil; mix until well combined.
- Add the canned pumpkin puree, eggs, and vanilla extract to the sugar and oil mixture; mix well.
- Gradually add the dry mixture to the wet one, mixing only until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
- While the cupcakes cool, beat together the cream cheese, brown sugar, vanilla extract, and powdered sugar until smooth for the frosting.
- Once the cupcakes are cool, frost them with the cream cheese frosting and enjoy!
Notes
For added flavor, consider folding in chocolate chips or nuts. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cupcakes, fall recipes, dessert, easy baking, cream cheese frosting