Description
Delight in the warm flavors of fall with these moist Pumpkin Spice Cupcakes topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these cupcakes offer the ideal balance of sweetness and spice for any autumn occasion or holiday gathering.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, blend the pumpkin puree, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently just until combined, taking care not to overmix to maintain cupcake tenderness.
- Fill Muffin Tin: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and cool in the tin for 5 minutes. Then transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
- Make Cream Cheese Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter in a bowl until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is light and fluffy. Stir in 1 teaspoon vanilla extract.
- Frost Cupcakes: Once cupcakes are fully cooled, use a spatula or piping bag to frost each cupcake generously with the prepared cream cheese frosting.
Notes
- Ensure the cream cheese and butter are softened to room temperature to achieve a smooth frosting texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- For an extra festive touch, sprinkle a pinch of cinnamon or nutmeg on top of the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring chilled cupcakes to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pumpkin cupcakes, Pumpkin spice, Cream cheese frosting, Fall dessert, Autumn cupcakes
