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–+ servings
Pumpkin Cupcakes

Deliciously Moist Pumpkin Cupcakes with Creamy Frosting

These pumpkin cupcakes are a must-try with their moist texture and irresistible flavor, perfect for fall celebrations.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 te teaspoon Baking Soda
  • 1 teaspoon Salt Just a pinch.
  • 2 teaspoons Pumpkin Spice Use a blend of spices or pre-made mix.
  • 1 cup Dark Brown Sugar Light brown sugar can be used as an alternative.
  • 1 cup Pumpkin Purée Opt for pure pumpkin, not spiced pie filling.
  • 1/2 cup Vegetable Oil Melted butter can be used.
  • 2 large Eggs Room temperature eggs are preferred.
  • 2 teaspoons Vanilla Extract Use pure extract for best flavor.
For the Frosting
  • 1 cup Butter Room temperature.
  • 8 oz Cream Cheese Full-fat for best results.
  • 4 cups Powdered Sugar Sift before use.

Equipment

  • Oven
  • Mixing Bowls
  • Cupcake Tray
  • whisk
  • Stand Mixer
  • Cookie Scoop

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with colorful paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
  3. In another bowl, mix the pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently stir until just combined.
  5. Using a cookie scoop, divide the batter among the cupcake cups, filling them two-thirds full.
  6. Bake for 23 to 24 minutes until a toothpick comes out clean.
  7. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.
  8. In a stand mixer, cream the butter and brown sugar for 5 minutes until light and fluffy.
  9. Add cream cheese and vanilla extract, blending for an additional minute.
  10. Gradually add sifted powdered sugar to achieve a smooth and creamy frosting.
  11. Pipe the frosting onto cooled cupcakes and add optional decorations.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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