Are you tired of the same old pumpkin pie but still craving a pumpkin-flavored sugar rush? Enter the pumpkin cupcakes with cream cheese frosting! These moist, spiced beauties combine the best of fall flavors into a bite-sized treat that’s perfect for any occasion.
The cream cheese frosting adds a tangy contrast to the sweet pumpkin base, creating a flavor explosion in every bite. So, let’s toss aside the PSL (Pumpkin Spice Latte, for those out of the loop) and get baking. Because why drink your pumpkin when you can eat it?
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese Frosting Ingredients
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine the Wet Ingredients: In a separate large bowl, beat the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fill the Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting.
Notes
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Vitamin A: 20%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 3%
- Add a sprinkle of cinnamon on top of the frosting for an extra touch of spice.
- Substitute half of the oil with applesauce for a lighter, moist texture.
- Experiment with different spices like cardamom or allspice to customize the flavor.
- Store the cupcakes in an airtight container in the fridge to keep the frosting fresh.
Summary of the Recipe
Pumpkin cupcakes with cream cheese frosting offer a delightful twist to traditional pumpkin desserts. They are moist, flavorful, and topped with a tangy-sweet cream cheese frosting.
Servings
12 cupcakes
Estimated Cost of the Recipe
$10 – $15
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Course
Dessert
Cuisine
American
Required Equipment
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Ingredients and Their Quantities
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine the Wet Ingredients: In a separate large bowl, beat the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fill the Cupcake Liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously with the cream cheese frosting.
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor
- Add a sprinkle of cinnamon on top of the frosting for an extra touch of spice.
- Substitute half of the oil with applesauce for a lighter, moist texture.
- Experiment with different spices like cardamom or allspice to customize the flavor.
- Store the cupcakes in an airtight container in the fridge to keep the frosting fresh.
Enjoy these delightful pumpkin cupcakes and watch them disappear quickly at any gathering!
