Pumpkin Spice Cupcakes With Cream Cheese Frosting
These delightful pumpkin spice cupcakes are moist and flavorful, topped with a rich cream cheese frosting. Perfect for fall gatherings or any festive occasion, these cupcakes will impress your family and friends with their irresistible taste.
Equipment
- 1 oven
- 1 muffin tin (12-cup)
- 1 cupcake liners
- 2 mixing bowls
- 1 whisk
- 1 electric mixer (optional)
- 1 spatula
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare the muffin tin by lining it with cupcake liners.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a separate large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Mix until well combined.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined; do not overmix.
- Spoon the batter into the lined muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the remaining teaspoon of vanilla extract.
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a spatula or piping bag.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These cupcakes can also be frozen for up to 2 months. Let them thaw completely before serving. For extra flavor, consider adding chopped walnuts or pecans to the batter.