If you’re on the hunt for the perfect fall treat, look no further than these Pumpkin Cupcakes. They’re moist, fluffy, and packed with warm spices that embody the essence of autumn. You don’t need a special occasion to indulge in these delightful cupcakes – they’re perfect for an afternoon snack or a cozy gathering with friends.
Imagine biting into a soft cupcake that tastes like a slice of pumpkin pie, topped with a rich cream cheese frosting. That’s what you’ll get with this irresistible recipe. Not only are these cupcakes delicious, but they’re also simple to make, making them a great choice for bakers of all skill levels.
Deliciously Spiced Pumpkin Cupcakes
These Pumpkin Cupcakes are incredibly moist and flavorful, featuring a blend of cinnamon, nutmeg, and cloves. Topped with a smooth cream cheese frosting, they provide a perfect balance of sweetness and spice, making them a delightful dessert any time of year.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for thinning frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Add the vanilla extract and milk to reach desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Optionally, sprinkle with cinnamon or decorate with pumpkin spice for an extra touch.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 250kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 37g
