Description
Delicious and moist pumpkin cupcakes with a creamy cream cheese frosting, perfect for fall and holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1/2 cup buttermilk
- For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the granulated sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract and pumpkin puree.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Beat in the vanilla extract. Gradually add the powdered sugar, beating until well combined and smooth.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a healthier option, you can reduce the sugar slightly and use whole wheat flour.
- Ensure all ingredients for the frosting are at room temperature for a smooth consistency.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 350
- Sugar: Approximately 35g
- Sodium: Approximately 150mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: Approximately 60mg
Keywords: pumpkin cupcakes, pumpkin spice cupcakes, cream cheese frosting, fall dessert, autumn baking, seasonal dessert, moist cupcakes, festive dessert, easy cupcake recipe, holiday cupcakes