Pumpkin Cupcakes with Cream Cheese Frosting
Moist, fluffy pumpkin cupcakes topped with a tangy cream cheese frosting—perfect for fall gatherings and holiday desserts.
Equipment
Ingredients
Cake layers
pumpkin puree (canned)
240 g
granulated sugar
200 g
vegetable oil
120 ml
large eggs
2 piece
all-purpose flour
250 g
baking powder
2 tsp
baking soda
1 tsp
ground cinnamon
2 tsp
ground nutmeg
0.5 tsp
salt
0.5 tsp
Cream cheese frosting
cream cheese (softened)
225 g
unsalted butter (softened)
115 g
powdered sugar
240 g
vanilla extract
1 tsp
Instructions
Preheat oven and prepare pan
Set oven temperature and line muffin tin with cupcake liners.
Mix wet ingredients
Combine pumpkin puree, sugar, oil, and eggs until smooth.
Mix dry ingredients
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet and dry ingredients
Fold dry ingredients into wet mixture until just combined.
Fill cupcake liners
Spoon batter into prepared liners, filling each about 2/3 full.
Bake cupcakes
Bake until a toothpick inserted in the center comes out clean.
Cool cupcakes
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Make cream cheese frosting
Beat softened cream cheese and butter until fluffy, then gradually add powdered sugar and vanilla.
Frost cupcakes
Pipe or spread frosting onto completely cooled cupcakes.
Original recipe
Storage
Store frosted cupcakes in an airtight container. Unfrosted cupcakes freeze better; thaw and frost before serving.
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