Description
Warm, cozy pumpkin cupcakes with rich cream cheese frosting, embodying the essence of fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 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
- 1/2 cup brown sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Beat together the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add in the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix well until incorporated.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined; be careful not to overmix!
- Fill the cupcake liners about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
- Beat together the softened cream cheese, brown sugar, and vanilla until smooth and creamy.
- Gradually add the powdered sugar, mixing until everything is well combined and luscious.
- Frost the cooled cupcakes generously with the cream cheese frosting and enjoy the flavors of fall!
Notes
For added texture, consider adding chopped nuts or mini chocolate chips. Store in an airtight container for freshness.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg