Description
These delicious pumpkin cupcakes are moist, flavorful, and perfectly spiced with cinnamon and nutmeg. Topped with a rich cinnamon cream cheese frosting, they make a delightful treat for autumn gatherings, holidays, or any time you crave a cozy fall dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking, so the cupcakes rise evenly.
- Mix dry ingredients. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together to evenly distribute the spices and leavening agents.
- Mix wet ingredients. In a separate large bowl, whisk together the vegetable oil, granulated sugar, pumpkin puree, eggs, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill cupcake liners and bake. Line a cupcake pan with paper liners and fill each about two-thirds full with batter. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Frosting should be applied only when cupcakes are completely cool.
- Prepare cinnamon cream cheese frosting. Using a mixer, beat softened cream cheese and unsalted butter until creamy. Gradually add powdered sugar and ground cinnamon, beating until smooth and fluffy.
- Frost and serve. Spread or pipe the cinnamon cream cheese frosting evenly over the cooled cupcakes. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
- Use room temperature eggs and ingredients for better mixing and texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for the best flavor and texture.
