Description
Delight in these fluffy, soft, and moist Pumpkin Cupcakes topped with a rich and creamy cream cheese frosting. Perfectly spiced with pumpkin pie spice, ginger, and cinnamon, these cupcakes capture the essence of fall in every bite and come together quickly and easily for any festive occasion.
Ingredients
Scale
Cupcake Ingredients
- 2 cups all-purpose flour (240g)
- ½ cup granulated sugar (100g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 can pureed pumpkin (425g/15-ounce)
- 1 cup vegetable oil (240mL)
- 1 cup packed light brown sugar (220g)
- 4 large eggs
- 1 tablespoon vanilla extract
Cream Cheese Frosting Ingredients
- ⅔ cup unsalted butter, softened (151g)
- 8 ounces cream cheese, room temperature (225g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups powdered sugar, sifted (480g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and ground cinnamon. This blend ensures an even distribution of spices and leavening agents throughout the batter.
- Combine Wet Ingredients: In a separate large bowl, stir the pureed pumpkin, vegetable oil, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined. This forms the moist base of the cupcake batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Place the cupcake tins in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tins for about 5 minutes, then transfer them to a wire rack to cool completely. Cooling is crucial before frosting to prevent melting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened unsalted butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla extract and salt, then gradually add the sifted powdered sugar, beating on low speed until fully incorporated and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously over each cupcake.
- Serve and Enjoy: Serve the pumpkin cupcakes immediately or refrigerate until ready to serve. Allow refrigerated cupcakes to come to room temperature for the best texture and flavor.
Notes
- Fluffy, soft, and moist, these pumpkin cupcakes come together quickly and easily.
- Topped with a delicious cream cheese frosting, they are perfect for fall gatherings and celebrations.
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- You can store frosted cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg on the frosting before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 343 kcal
- Sugar: 34 g
- Sodium: 211 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 51 mg
