Description
Moist and fluffy pumpkin cupcakes packed with warm spices and topped with creamy frosting, making them the perfect fall-inspired dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate large bowl, whisk oil, sugar, and eggs until smooth and creamy.
- Stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide batter evenly among cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting: Beat cream cheese and butter together until creamy. Add powdered sugar and vanilla extract, mixing until smooth and fluffy.
- Frost cooled cupcakes and enjoy.
Notes
- Top with a sprinkle of cinnamon or chopped nuts for garnish.
- Store cupcakes in the refrigerator for up to 4 days.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American