Pumpkin Cupcakes with Cream Cheese Frosting
These Pumpkin Cupcakes are so soft and full of warm cinnamon flavors. The homemade Cream Cheese Frosting that's dusted with cinnamon sugar makes them even better. If fall is your favorite season, then these cupcakes will be your favorite dessert!
Servings: 12 cupcakes
Calories: 435kcal
Ingredients
Pumpkin Cupcakes
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cup brown sugar (packed)
- 2 eggs
- 1 cup pumpkin puree
Cream Cheese Frosting
- 1/2 cup unsalted butter (at room temperature)
- 8 ounces cream cheese (full fat, at room temperature)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Instructions
Pumpkin Cupcakes
- Preheat oven to 350°F. Line a standard cupcake pan with paper or silicone liners.
- Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Mix until well blended. Set aside.1 cup all purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
- In the bowl of an electric mixer fitted with a paddle, add the vegetable oil and brown sugar. Mix on medium speed until smooth.1/2 cup vegetable oil, 2/3 cup brown sugar
- Add the eggs, one at a time, until fully incorporated, then the pumpkin puree.2 eggs, 1 cup pumpkin puree
- Gradually add the flour mixture until everything is just combined. Be careful not to over-mix the batter.
- Fill each cupcake liner 2/3rds of the way full with batter.
- Bake for 12-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- Add the butter, cream cheese and vanilla extract to the bowl of an electric mixer fitted with a paddle. Beat on medium speed until smooth.1/2 cup unsalted butter, 8 ounces cream cheese, 1 teaspoon vanilla extract
- Turn the mixer to low and add the powdered sugar. Gradually increase to medium speed and beat until thick and fluffy. You can add more powdered sugar, if needed.3-4 cups powdered sugar
- Chill the frosting for 10-20 minutes if needed to firm it up before frosting.
- Pipe or spread the frosting onto the cooled cupcakes. I used a Wilton 1M piping tip.
- Sprinkle with cinnamon or decorate, if desired.
Notes
Tips and Techniques
- You can substitute a 1-for-1 all purpose gluten free flour, if needed.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- To make mini pumpkin cupcakes, decrease the bake time to about 12-15 minutes.
Nutrition
Serving: 1cupcake | Calories: 435kcal | Carbohydrates: 53g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 171mg | Potassium: 160mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3708IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg