Pumpkin Cupcakes with Cream Cheese Frosting
Moist pumpkin cupcakes with warm spices and a tangy cream cheese frosting. A delightful fall dessert that's easy to make and packed with cozy flavor.
12 Servings
Ingredients
For the Pumpkin Cupcakes:
- 1 cup 125 g all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs room temperature
- ½ cup packed dark brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 8-ounce brick full-fat cream cheese, room temperature
- ½ cup unsalted butter room temperature
- 2 –3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon optional
- ⅛ teaspoon salt
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
Mix the Dry Ingredients:
- In a medium-sized mixing bowl, sift together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir to ensure even distribution of the leavening agents and spices.
Combine the Wet Ingredients:
- In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until the mixture is fully combined and smooth.
Incorporate the Dry Ingredients:
- Gradually add the dry mixture to the wet ingredients. Mix gently with a spatula or whisk until just combined. Be careful not to overmix to maintain a tender texture.
Fill the Cupcake Liners:
- Divide the batter evenly among the prepared cupcake liners, filling each approximately two-thirds full.
Bake the Cupcakes:
- Bake for 18–20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese and butter using an electric mixer until smooth and creamy. Scrape the bowl as needed to ensure an even texture.
Add the Remaining Frosting Ingredients:
- Slowly incorporate the powdered sugar, about ½ cup at a time, beating well after each addition. Add the vanilla extract, ground cinnamon (if using), and salt. Mix until the frosting is fluffy and reaches a spreadable consistency. Add more powdered sugar if a thicker texture is desired.
Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them using a piping bag or offset spatula. Serve immediately or refrigerate until ready to serve.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure that all additional ingredients, especially the pumpkin puree and powdered sugar, are certified gluten-free to avoid cross-contamination.