Pumpkin Cupcakes with Cream Cheese Frosting
Indulge in the autumnal delight of Pumpkin Cupcakes with Cream Cheese Frosting, a dessert that perfectly balances warm, spiced flavors with rich, creamy sweetness. These moist cupcakes are infused with earthy pumpkin puree and a medley of cozy spices like cinnamon, nutmeg, and ginger, creating the ultimate treat for fall. Topped with a luscious cream cheese frosting that’s whipped to perfection, they’re ideal for festive gatherings or simply satisfying your seasonal cravings. Ready in just under 40 minutes and easily customizable with a sprinkle of cinnamon or pumpkin spice on top, these cupcakes are as beautiful as they are delicious. Perfect for Thanksgiving, Halloween, or any chilly day, this recipe combines quick preparation with a show-stopping result that everyone will love.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 8 ounces softened cream cheese
- 0.25 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth.
Add the pumpkin puree, eggs, and vanilla extract to the wet ingredients and whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat on low speed, gradually increasing to high speed, until fluffy. If the frosting is too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting onto the tops of the cupcakes.
Optionally, garnish the frosted cupcakes with a sprinkle of cinnamon or pumpkin spice for a festive touch. Serve and enjoy!
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 735.7 g | 268% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 550.3 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 470 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
