Description
These Pumpkin Cupcakes are soft, moist, and filled with warm cinnamon, ginger, and nutmeg. A fluffy cinnamon cream cheese frosting adds a rich, tangy finish that makes them perfect for fall gatherings, holiday desserts, or everyday baking.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil or canola oil
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup pure pumpkin puree
1/3 cup milk
2/3 cup unsalted butter, softened
6 ounces cream cheese, softened
1 teaspoon ground cinnamon for the frosting
1 teaspoon vanilla extract for the frosting
3 to 3 1/2 cups powdered sugar
1 to 2 tablespoons heavy cream, as needed
Instructions
1. Preheat the oven to 350°F and line cupcake pans with paper liners.
2. Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, beat the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
4. Mix in the pumpkin puree until fully combined.
5. Add the dry ingredients in two additions, alternating with the milk.
6. Mix only until the batter comes together.
7. Fill each cupcake liner about two-thirds full.
8. Bake for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean.
9. Transfer the cupcakes to a wire rack and let them cool completely.
10. Beat the softened butter for about 2 minutes, or until light and fluffy.
11. Add the cream cheese and beat until smooth.
12. Mix in the cinnamon and vanilla extract.
13. Add the powdered sugar about 1 cup at a time, starting on low speed.
14. Add heavy cream 1 tablespoon at a time if the frosting is too thick.
15. Pipe or spread the frosting onto the completely cooled cupcakes.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Measure the flour by spooning it into the measuring cup and leveling the top.
Do not overmix the batter after adding the flour.
Bring the butter and cream cheese to room temperature before making the frosting.
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
Let refrigerated cupcakes sit at room temperature for 20 to 30 minutes before serving.
Unfrosted cupcakes can be frozen for up to 3 months.
The cupcakes can be baked 1 day ahead and stored in an airtight container at room temperature.
The frosting can be made 1 day ahead and refrigerated in an airtight container.
Let chilled frosting soften at room temperature before using.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg