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–+ servings
Pumpkin Cupcakes

Moist Pumpkin Cupcakes with Creamy Frosting Delight

These Pumpkin Cupcakes are luxuriously moist and topped with creamy frosting, perfect for capturing the essence of fall.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Cupcake Ingredients
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Pumpkin Spice
  • 1 cup Dark Brown Sugar
  • 1 cup Pumpkin Purée
  • 1/2 cup Vegetable Oil
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla Extract
Frosting Ingredients
  • 1/2 cup Butter room temperature
  • 8 ounces Cream Cheese full-fat
  • 2 cups Powdered Sugar

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • stand mixer
  • cupcake liners
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice, and salt.
  3. In another bowl, combine the pumpkin purée, vegetable oil, eggs, and vanilla extract.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Fill each cupcake liner about ¾ full with batter and bake for 23-24 minutes.
  6. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  7. In a stand mixer, beat the butter and dark brown sugar for 5-7 minutes until light and fluffy.
  8. Add the cream cheese and vanilla extract; mix until smooth.
  9. Gradually add powdered sugar while mixing until the frosting is creamy and thick.
  10. Once the cupcakes are cool, pipe the frosting generously on top of each cupcake.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gCalcium: 25mgIron: 1mg

Notes

Store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes should be refrigerated and consumed within 1-2 days for best results.

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