Description
Moist, fluffy pumpkin cupcakes with warm autumn spices, topped with a creamy cream cheese frosting. These homemade treats capture the essence of fall in every bite and are perfect for seasonal gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 8 oz cream cheese
- 1/4 cup butter, softened
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners
- Whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg
- In separate bowl, whisk vegetable oil, eggs, pumpkin puree, and vanilla extract
- Gradually mix wet ingredients into dry ingredients until just combined
- Fill cupcake liners 2/3 full with batter
- Bake for 18-20 minutes until toothpick comes out clean
- Cool cupcakes completely
- Beat cream cheese, butter, and brown sugar until creamy for frosting
- Frost cooled cupcakes and serve
Notes
- Do not overmix batter to maintain light texture
- Ensure cupcakes are completely cool before frosting
- Store in airtight container in refrigerator for up to 1 week
- Can be frozen for up to 3 months
- For gluten-free version, use gluten-free flour blend
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg