Pumpkin Cupcakes with Creamy Cream Cheese Frosting
Whip up the ultimate autumn treat with these irresistibly moist Pumpkin Cupcakes topped with a luscious Creamy Cream Cheese Frosting. Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these cupcakes are perfectly spiced and made extra tender with a generous dose of real pumpkin puree. Each bite is topped with a smooth, tangy frosting that pairs beautifully with the sweet and earthy pumpkin base. With a quick 20-minute prep time and simple ingredients, this recipe is as easy as it is delicious—ideal for fall gatherings or as a cozy dessert any time of year. Serve these pumpkin cupcakes at your next celebration, and watch them disappear faster than the leaves on a windy autumn day!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Mix in the pumpkin puree, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Evenly divide the batter among the cupcake liners, filling each about three-quarters full.
Bake the cupcakes 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 allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the vanilla extract and mix on medium-high speed until the frosting is fluffy and smooth.
Once the cupcakes are completely cool, use a piping bag or a knife to frost the tops with the cream cheese frosting.
Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 742.3 g | 270% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 548.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 554 mg | 43% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1850 mg | 39% | |
*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.
