Description
These spiced pumpkin cupcakes offer moist crumb and rich cinnamon-tinged warmth in every bite. A smooth cream cheese frosting adds tangy sweetness that balances earthy autumn spices.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a bowl whisk together flour baking powder baking soda salt cinnamon ginger and nutmeg.
- In a separate bowl beat together granulated sugar brown sugar pumpkin puree eggs oil milk and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide batter evenly among the cupcake liners filling each about two thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before frosting.
- To make the frosting beat together cream cheese and butter until smooth then gradually add powdered sugar and vanilla until creamy.
- Pipe or spread frosting onto cooled cupcakes.
Notes
- Use fresh pumpkin puree for best flavor.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the warming spices to your taste preference.
- Frost the cupcakes only after they have fully cooled to prevent melting.