Description
Moist pumpkin cupcakes topped with a smooth, tangy cream cheese frosting, perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¾ cup canned pumpkin
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable oil
- 2 eggs
- ½ cup unsalted butter (at room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 8 ounces cream cheese (cold and cut into cubes)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together the pumpkin, both sugars, and the vegetable oil until smooth. Whisk in the eggs one at a time.
- Add the flour mixture in two additions, folding until no flour pockets remain.
- Divide batter evenly into liners, filling each about two-thirds full. Bake 18–22 minutes or until a skewer comes out clean. Cool completely before frosting.
- For the frosting: Beat butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix 2 minutes more. Add cream cheese one piece at a time and beat until smooth.
- Frost cupcakes using a piping bag or spatula. Store at room temperature for a few hours or refrigerate up to 4 days.
Notes
If you like a generous swirl of frosting, the recipe makes the perfect amount. For less frosting, reduce the frosting recipe by half.
Nutrition
- Serving Size: 1 cupcake
- Calories: 570 kcal
- Sugar: 57 g
- Sodium: 268 mg
- Fat: 31 g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70 g
- Fiber: 0g
- Protein: 3 g
- Cholesterol: 0mg