Description
These tender, moist pumpkin cupcakes are perfectly balanced by a rich and tangy cream cheese frosting. Featuring pureed pumpkin and a cozy blend of seasonal spices, they offer a deep, comforting flavor profile that is ideal for autumn holidays, school gatherings, or any weekend baking project. The use of vegetable oil ensures each cupcake remains incredibly soft, while the stabilized cream cheese frosting adds a professional, silky finish to every handheld treat.
Ingredients
2 cups all-purpose flour
0.5 cup granulated sugar
1 cup light brown sugar, packed
15 oz pure pumpkin puree
1 cup vegetable oil
4 large eggs
2 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1.5 tsp pumpkin pie spice
1 tsp ground ginger
0.5 tsp ground cinnamon
1 tsp vanilla extract
8 oz cream cheese, softened
4 cups powdered sugar
Instructions
Preheat oven to 350F and line two 12-cup muffin pans with parchment paper liners.
Sift flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon into a large mixing bowl.
In a separate container, whisk pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract until uniform.
Fold wet ingredients into dry ingredients, stirring just until no white flour streaks remain.
Fill liners three-quarters full with batter.
Bake for 20 minutes, rotating pans halfway, or until a toothpick comes out clean.
Cool completely before frosting.
Beat softened cream cheese with sifted powdered sugar until fluffy and smooth, then pipe onto cooled cupcakes.
Notes
Ensure ingredients are at room temperature for the best emulsion. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Sifting the flour and powdered sugar is essential for a smooth texture.
- Prep Time: 20
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 29g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg