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Perfect Pumpkin Spice Cupcakes with Cream Cheese Frosting

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These incredibly moist and tender pumpkin spice cupcakes are made with a full can of pumpkin puree and topped with a tangy cream cheese frosting. A simple, crowd-pleasing fall dessert that’s perfect for any gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola/avocado oil)
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate medium bowl, whisk eggs until frothy, about 1 minute. Add vegetable oil, pumpkin puree, and vanilla extract; whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  5. Divide batter evenly among the 12 liners, filling each about ¾ full.
  6. Bake for 18-22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. For the frosting: In a large bowl, beat softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low speed. Add vanilla and salt, then increase to medium-high speed and beat for 2-3 minutes until light and fluffy.
  9. Frost cooled cupcakes using a piping bag fitted with a star tip, or spread with a knife.
  10. Optional: Garnish with a sprinkle of cinnamon or pumpkin seeds.

Notes

Don’t overmix the batter to avoid tough cupcakes. Use room temperature ingredients for best results. Check baking soda and powder freshness. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free frosting, use vegan cream cheese and plant-based butter. Unfrosted cupcakes can be stored at room temperature for up to 3 days; frosted cupcakes should be refrigerated for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice cupcakes, cream cheese frosting, fall dessert, pumpkin cupcakes, easy cupcake recipe

Find it online: https://shimmersnack.com/perfect-pumpkin-spice-cupcakes-with-cream-cheese-frosting/