Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cupcakes with Cream Cheese Frosting are the perfect autumn treat, blending warm spices and moist pumpkin cake topped with creamy frosting. These irresistible cupcakes capture the essence of fall in every bite, making them ideal for gatherings or a cozy night in. Easy to prepare and deliciously comforting, they are sure to be a crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and cinnamon.
- In another bowl, combine pumpkin puree, sugar, eggs, oil, and vanilla; mix until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Divide batter among muffin tins and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes on wire racks before frosting.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar until fluffy.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 275
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Add chocolate chips or nuts for extra texture. Use fresh pumpkin puree for enhanced flavor. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.