Description
Indulge in the warm flavors of fall with these delicious Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for autumn gatherings or as a sweet treat anytime!
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients: In a large bowl, whisk oil and brown sugar, then add eggs, pumpkin puree, and vanilla extract, mixing until smooth.
- Blend batter: Gradually add dry ingredients to wet mixture, stirring until just combined. Divide batter among cupcake liners.
- Bake: Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Cool before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, beating until light and fluffy. Frost cupcakes and serve.
Notes
- For a bakery-style look, pipe frosting with a large star tip.
- Cupcakes can be made a day ahead and stored in the refrigerator, then brought to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
