Description
These Pumpkin Cupcakes are a festive treat, easy to bake and perfect for fall celebrations, featuring a moist pumpkin base topped with rich cream cheese frosting.
Ingredients
Scale
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 cup pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 cup all-purpose flour
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- In a bowl, whisk together dry ingredients: baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and flour.
- In another bowl, combine wet ingredients: vegetable oil, brown sugar, granulated sugar, and pumpkin puree until smooth. Beat in eggs and vanilla extract.
- Gently fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour batter into cupcake liners, filling them two-thirds full, and bake for 14-18 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with the cream cheese frosting.
Notes
Ensure butter and cream cheese are at room temperature for easy mixing.
For an egg-free version, substitute with flax eggs.
Store leftovers in an airtight container for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 218
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg