Description
Moist and flavorful pumpkin cupcakes spiced perfectly with ginger, cinnamon, and pumpkin pie spice, topped with smooth and tangy cream cheese frosting. A classic fall favorite!
Ingredients
For the Pumpkin Cupcakes:
-
2 cups all-purpose flour (240g)
-
½ cup granulated sugar (100g)
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
¾ teaspoon salt
-
2 teaspoons pumpkin pie spice
-
2 teaspoons ground ginger
-
1 teaspoon ground cinnamon
-
1 can pureed pumpkin (425g / 15 ounces)
-
1 cup vegetable oil (240mL)
-
1 cup packed light brown sugar (220g)
-
4 large eggs
-
1 tablespoon vanilla extract
For the Cream Cheese Frosting:
-
⅔ cup unsalted butter, softened (151g)
-
8 ounces cream cheese, room temperature (225g)
-
1 teaspoon vanilla extract
-
⅛ teaspoon salt
-
4 cups powdered sugar, sifted (480g)
Instructions
-
Preheat oven to 350°F (175°C). Line cupcake tins with paper liners.
-
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon.
-
In another bowl, mix pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
-
Add wet ingredients to dry ingredients and stir until just combined. Avoid overmixing.
-
Fill cupcake liners about 2/3 full with batter.
-
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
-
For the frosting: Beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and salt. Gradually add powdered sugar and beat until fluffy.
-
Frost cupcakes once completely cooled.
Notes
For extra texture, fold in ½ cup chopped nuts or chocolate chips into the batter.
Adjust spices to taste for a more or less spiced cupcake.
Store cupcakes in the refrigerator due to the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cupcakes, Fall Baking, Cream Cheese Frosting, Spiced Cupcakes