Description
These Pumpkin Cupcakes are a perfect fall treat featuring moist, spiced pumpkin-flavored cake topped with creamy, smooth cream cheese frosting. Easy to make and wonderfully aromatic with cinnamon, nutmeg, and cloves, these cupcakes bring cozy autumn flavors to any occasion.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup pumpkin puree for pumpkin-flavored frosting
- Optional: Candied pecans
- Optional: Gingersnap crumbs
- Optional: Cinnamon for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt to combine the spices and leavening agents evenly.
- Cream Sugars and Oil: In a large bowl, cream granulated sugar and light brown sugar with vegetable oil until the mixture is light and fluffy, ensuring good texture in the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time for even incorporation, then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed, just until combined to avoid overmixing.
- Incorporate Pumpkin Puree: Stir in the pumpkin puree until the batter is smooth and uniform in color and texture.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out clean, indicating they are done.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting Base: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, creating a perfect base for the frosting.
- Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until all sugar is incorporated. If desired, add the 1/4 cup pumpkin puree now for a pumpkin-flavored frosting.
- Flavor Frosting: Stir in the vanilla extract and a pinch of salt to enhance the frosting’s flavor.
- Beat Frosting Light and Fluffy: Beat the frosting on medium-high speed for a few minutes to add air, making it light and fluffy. Adjust consistency if needed by adding a bit of milk or more powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a knife for a neat and attractive finish.
- Add Garnishes: Garnish the frosted cupcakes with optional toppings like candied pecans, gingersnap crumbs, or a sprinkle of cinnamon for added texture and flavor.
- Chill Before Serving: Chill the frosted cupcakes in the refrigerator for about 30 minutes to set the frosting before serving.
- Store Leftovers: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Serve and Enjoy: Serve these delightful pumpkin cupcakes as a perfect fall dessert or special treat at your next gathering.
Notes
- Make sure pumpkin puree is pure pumpkin, not pumpkin pie filling which contains spices and sweeteners.
- Don’t overmix the batter once you add the dry ingredients to keep cupcakes tender.
- Check cupcakes at 18 minutes to prevent over-baking; a clean skewer test indicates doneness.
- Frost cupcakes only when completely cool to avoid melting the frosting.
- Optional pumpkin in frosting adds more pumpkin flavor but can be omitted for traditional cream cheese frosting.
- Store cupcakes properly to keep them moist and fresh.
