Description
These pumpkin cupcakes are soft, moist, and perfectly spiced with cinnamon and pumpkin pie spice, topped with a tangy cream cheese frosting. Ideal for fall, these cupcakes are sure to impress at any gathering or holiday celebration. With simple ingredients and easy preparation, they bring out the best of autumn flavors in every bite.
Ingredients
Scale
- 1 cup (125g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In another bowl, whisk the oil, eggs, brown sugar, pumpkin puree, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined. The batter should be thick but smooth.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- To make the frosting: Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt. Beat until the frosting is light and fluffy. If needed, add more powdered sugar to thicken the frosting.
- Frost the cooled cupcakes with the cream cheese frosting. For a decorative touch, pipe the frosting in a swirl or simply spread it on top.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
- These cupcakes freeze well! Store them in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- If you want extra flavor, add a pinch of cinnamon or pumpkin pie spice to the cream cheese frosting.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
Keywords: pumpkin cupcakes, pumpkin spice cupcakes, pumpkin cupcake recipe, easy pumpkin cupcakes, fall cupcakes