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Irresistible Pumpkin Cupcakes with Creamy Pumpkin Frosting Await!

Irresistible Pumpkin Cupcakes with Creamy Pumpkin Frosting
Print Recipe

Deliciously moist pumpkin cupcakes topped with a creamy pumpkin frosting, perfect for fall celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool completely before frosting.
  8. For the frosting, beat together cream cheese, butter, powdered sugar, and pumpkin puree until smooth and creamy.
  9. Frost the cooled cupcakes with the creamy pumpkin frosting.

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • For a spicier flavor, add more cinnamon or a pinch of cloves.
  • These cupcakes can be made ahead of time and frozen without frosting.

Nutrition

Find it online: https://howeats.com/irresistible-pumpkin-cupcakes-creamy-frosting-recipe/