Description
These tender, moist pumpkin cupcakes are packed with warm autumn spices and topped with a creamy, tangy cream cheese frosting. Perfect for fall gatherings, bake sales, or cozy afternoons, they’re easy to make and always a crowd-pleaser.
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 3/4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: chopped pecans or walnuts, ground cinnamon, mini chocolate chips for topping
Instructions
- Line a 12-cup muffin pan with paper liners and preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and glossy.
- Pour wet ingredients into dry ingredients. Add milk and gently fold with a spatula until just combined; do not overmix.
- Divide batter evenly among the 12 liners, filling each about 2/3 full.
- Bake for 18-22 minutes, checking at 18 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer cupcakes to a cooling rack and let cool completely, at least 30 minutes.
- For the frosting: In a medium bowl, beat cream cheese and butter until soft and creamy, about 2 minutes. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and smooth, 2-3 minutes. Adjust consistency with milk or more powdered sugar if needed.
- Frost cooled cupcakes using a spoon, spatula, or piping bag. Add optional toppings if desired.
- Let frosted cupcakes sit for 5-10 minutes before serving to help the frosting set.
Notes
For gluten-free cupcakes, use a 1:1 gluten-free flour blend. For vegan, substitute flax eggs, non-dairy milk, and vegan cream cheese/butter. Let cupcakes cool fully before frosting to prevent melting. Frosting consistency can be adjusted with milk or powdered sugar. Store frosted cupcakes in an airtight container in the fridge for up to 4 days, or freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 22
- Sodium: 180
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 33
- Fiber: 2
- Protein: 5
Keywords: pumpkin cupcakes, fall dessert, cream cheese frosting, easy cupcakes, autumn baking, Thanksgiving, Halloween, nut-free, kid-friendly, moist cupcakes