Indulge your senses this fall with the irresistible taste of Pumpkin Cupcakes with Cream Cheese Frosting! These delightful treats are not just a dessert; they’re a celebration of autumn flavors, combining the warm spices of cinnamon and nutmeg with the rich creaminess of cream cheese frosting. Whether you’re hosting a cozy gathering or simply treating yourself, these cupcakes are sure to be the star of the show. Get ready to impress your friends and family with a recipe that’s as easy to make as it is delicious—your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and eggs. Whisk until smooth and well incorporated.
- Add the canned pumpkin puree to the wet ingredients and mix thoroughly until the mixture is uniform in color and texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and free of lumps.
- Once cupcakes are completely cooled, pipe or spread the cream cheese frosting generously on top of each cupcake.
- Optional: Garnish with a sprinkle of cinnamon or chopped pecans if desired. Serve and enjoy!
Tips
- Measure Accurately: Ensure your measurements for flour and sugars are precise for the best texture. Use a kitchen scale if possible.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense cupcakes.
- Room Temperature Ingredients: Let your eggs and cream cheese sit at room temperature for about 30 minutes before using them. This helps achieve a smoother batter and frosting.
- Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Customize Your Frosting: Feel free to add spices like cinnamon or a splash of maple syrup to the frosting for an extra flavor boost!
- Garnish for Flair: Add a sprinkle of cinnamon or chopped pecans on top of the frosting for a decorative touch that enhances both flavor and appearance.
- Storage Tips: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 55mg
