Description
Incredibly moist and tender pumpkin cupcakes spiced to perfection, topped with a tangy, rich cream cheese frosting. These cupcakes stay soft for days and are easier to make than you think.
Ingredients
Scale
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar (150g)
- 1/2 cup brown sugar, packed (100g)
- 1/2 cup vegetable oil (120ml)
- 1 large egg, room temperature
- 1 cup pumpkin puree (240g)
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened (115g)
- 1/4 cup unsalted butter, softened (55g)
- 1 1/2 cups powdered sugar, sifted (180g)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup cupcake pan with liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, combine granulated sugar, brown sugar, oil, egg, pumpkin puree, and vanilla. Whisk until smooth and uniform.
- Gradually add the dry ingredients to the wet ingredients. Fold together with a spatula until just combined; do not overmix. Stop when no dry flour remains.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat on low until combined, then increase speed to beat until fluffy.
- Frost completely cooled cupcakes using a spoon or piping bag. Serve immediately or store in an airtight container.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure ingredients like egg and cream cheese are at room temperature for best texture. Do not overmix the batter to avoid dense cupcakes. Sift powdered sugar for smooth frosting. Store frosted cupcakes in the refrigerator for up to 5 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin cupcakes, cream cheese frosting, fall baking, moist cupcakes, pumpkin spice, autumn dessert, homemade cupcakes