Print

The Best Pumpkin Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, moist, and spiced pumpkin cupcakes topped with tangy cream cheese frosting. Perfect for fall or any time of year, these cupcakes are easy to make and full of cozy flavors.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35–40 minutes
  • Yield: 12–14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/4 cups pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 8 oz cream cheese (softened, for frosting)
  • 1/2 cup unsalted butter (softened, for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk together granulated sugar, brown sugar, pumpkin puree, eggs, oil (or butter), and vanilla until smooth.
  4. Add dry ingredients to wet ingredients and stir until just combined—do not overmix.
  5. Divide batter evenly into liners, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, make the frosting: beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until fluffy.
  9. Frost cooled cupcakes generously and enjoy.

Notes

  • Add mini chocolate chips or chopped pecans for texture.
  • For a lighter topping, use whipped cream cheese frosting or dust with powdered sugar.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • Can be made into an 8-inch cake by adjusting bake time to 25–30 minutes.

Nutrition

Find it online: http://elladishes.com/the-best-pumpkin-cupcakes/