Description
These moist and fluffy pumpkin cupcakes are packed with warm spices and topped with a luscious cream cheese frosting. Perfect for fall baking, holidays, or anytime you crave a cozy treat!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup milk (or buttermilk)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional, for extra spice)
Instructions
Make the Cupcakes:
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients: In another large bowl, whisk together oil, sugar, brown sugar, eggs, vanilla, pumpkin purée, and milk until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
- Bake: Divide batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting:
- Beat Cream Cheese & Butter: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.
- Add Sugar & Vanilla: Gradually add powdered sugar, vanilla extract, and cinnamon (if using). Beat until light and fluffy.
- Frost & Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with cinnamon, pumpkin spice, or chopped nuts if desired.
Notes
- Make It Lighter: Swap oil for unsweetened applesauce.
- Extra Flavor: Add a teaspoon of maple syrup to the frosting for a fall twist!
- Storage: Store cupcakes in an airtight container in the fridge for up to 4 days.