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Heavenly Pumpkin Cupcakes

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Delightful pumpkin cupcakes infused with warm spices and topped with a luxurious cream cheese frosting, perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese
  • ¼ cup unsalted butter
  • 1 cup brown sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
  3. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined. Add in eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until completely blended.
  4. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Fill cupcake liners about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  5. Allow cupcakes to cool completely in the tin for about 10 minutes, then transfer to a wire rack.
  6. In a large mixing bowl, beat together cream cheese, unsalted butter, and brown sugar until smooth. Add vanilla extract and gradually mix in powdered sugar until desired consistency is reached.
  7. Generously frost cooled cupcakes and enjoy.

Notes

For a lighter temperature, use room temperature ingredients for frosting. You can also freeze unfrosted cupcakes for future use.

Nutrition

Find it online: https://us.recipesfood.org/pumpkin-cupcakes/

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