Description
These pumpkin cupcakes are the perfect fall treat with a moist and flavorful pumpkin cake topped with a creamy cream cheese frosting.
Ingredients
Scale
For the Pumpkin Cupcakes:
- 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
For the Cream Cheese Frosting:
- 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: Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
- Mix Wet Ingredients: In another bowl, mix together pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract.
- Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Bake: Fill cupcake liners 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Frosting: In a bowl, beat butter and cream cheese until smooth, then add vanilla, salt, and powdered sugar until creamy.
- Decorate: Once cupcakes are cooled, frost them with the cream cheese frosting.
Notes
- You can sprinkle some cinnamon or pumpkin pie spice on top of the cupcakes for decoration.
- Feel free to add chopped nuts or chocolate chips to the batter for extra texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg