Description
Enjoy these incredibly moist and flavorful pumpkin cupcakes topped with a creamy cream cheese frosting. This easy recipe brings the cozy taste of fall to your kitchen in under 40 minutes, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1/4 cup oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1/2 teaspoon vanilla extract
- pinch sea salt
- 1.5 to 2 cups sifted powdered sugar
- 1/8 cup sifted cornstarch
- Optional Toppings: chopped pecans, cinnamon, orange zest, mini chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line a muffin pan with 12 liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate large bowl, beat the pumpkin puree, sugar, oil, vanilla extract, and milk for 3 minutes until smooth.
- Add half of the dry ingredients to the wet ingredients and stir for 30 seconds.
- Add the remaining dry ingredients and stir gently until just combined to make the pumpkin cupcake batter.
- Fill the 12 cupcake liners evenly with the batter.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes bake, beat the cream cheese and butter for 2 minutes until smooth for the cream cheese frosting.
- Add the vanilla extract, salt, cornstarch, and powdered sugar to the cream cheese mixture and mix until smooth and creamy.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the pumpkin cupcakes with the cream cheese frosting and add any desired toppings.
Notes
- Ensure butter and cream cheese are at room temperature for the smoothest frosting.
- Avoid overmixing the batter to keep the cupcakes light and tender.
- Chill the frosting for a few hours before using for a thicker consistency.
- Store frosted cupcakes in an airtight container in the refrigerator for up to a week.
- Unfrosted cupcakes can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg