Description
Deliciously moist pumpkin cupcakes topped with rich cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup brown sugar (for frosting)
- 1 cup powdered sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the vegetable oil, pumpkin puree, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Fill the cupcake liners about 3/4 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat the cream cheese and brown sugar together until smooth. Gradually add the powdered sugar and vanilla extract.
- Frost the cooled cupcakes and enjoy!
Notes
Make sure to measure the pumpkin puree accurately for the best texture. Don’t overmix the batter; mix until just combined for fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg