Description
These moist and flavorful Pumpkin Cupcakes with Cream Cheese Frosting are the perfect autumn treat. Infused with warm spices like cinnamon and pumpkin pie spice, these cupcakes offer a tender crumb complemented by a rich, creamy frosting. Perfect for festive gatherings or cozy afternoons, they are easy to prepare and bake in under an hour.
Ingredients
Scale
Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons store-bought or homemade 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
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 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 Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk together the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until thoroughly blended, creating a smooth wet mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Use a mixer or whisk to blend everything until the batter is fully combined and thick in consistency.
- Fill Cupcake Liners: Spoon or pour the batter into cupcake liners, filling each about two-thirds full to prevent overflowing during baking.
- Bake the Cupcakes: Place the muffin pan in the oven and bake for 20-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool the Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting, ensuring the frosting does not melt.
- Make the Frosting: In a large bowl, use a handheld or stand mixer with a paddle or whisk attachment to beat softened cream cheese and butter on high speed until smooth and creamy.
- Add Remaining Frosting Ingredients: Add confectioners’ sugar (starting with 3 cups), vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high and beat for 2 minutes. Add up to an extra 1/4 cup confectioners’ sugar if a thicker consistency is preferred.
- Frost the Cupcakes: Evenly frost the cooled cupcakes using a piping tip or spatula as desired. For presentation, a large round piping tip such as Ateco 808 can be used.
- Store Leftovers: Store any leftover cupcakes in the refrigerator for up to 5 days, preferably in a cupcake carrier to maintain decoration and freshness during transport.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting or becoming runny.
- Use full-fat cream cheese for best texture and flavor in the frosting.
- Canola or vegetable oil can be substituted with melted coconut oil or light olive oil for a different flavor profile.
- Homemade pumpkin pie spice can be used as a fresh alternative to store-bought spice blends.
- Store cupcakes refrigerated and bring to room temperature before serving for best taste.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 310
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
