Description
Fluffy pumpkin cupcakes release cozy autumn aromas as warm spices swirl through each bite, while smooth cream cheese frosting adds a tangy sweetness that melts on your tongue.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 to 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- pinch ground cinnamon
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl beat pumpkin puree, oil, eggs, and vanilla until smooth.
- Alternate adding dry ingredients and buttermilk to the pumpkin mixture, stirring until just combined.
- Divide batter among liners, filling each about two-thirds full.
- Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and cinnamon and beat until fluffy.
- Frost cooled cupcakes with the cream cheese mixture using a spatula or piping bag.
- Sprinkle a bit of cinnamon or chopped nuts on top if desired.
Notes
- Do not overmix the batter to keep cupcakes light and tender.
- Make sure cupcakes are fully cooled before frosting to prevent melting.
- Store baked and frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute coconut oil for butter and use non-dairy cream cheese.