Description
Indulge in the flavors of fall with these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for any autumn gathering or as a special treat for yourself!
Ingredients
For the cupcakes:
- 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
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a large bowl, combine oil, pumpkin purée, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth. Gradually stir in the dry ingredients until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until creamy. Add powdered sugar, cinnamon, and vanilla, and beat until fluffy and smooth. Once cupcakes are fully cooled, frost generously using a piping bag or spatula.
Notes
- These cupcakes can be made a day in advance and stored in the refrigerator. Let them come to room temperature before serving.
- For extra flair, top with a sprinkle of cinnamon sugar or a small candy pumpkin.
