Description
Moist and flavorful pumpkin cupcakes topped with creamy frosting, perfect for fall gatherings and cozy treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup brown sugar (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, combine granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese until smooth. Then add brown sugar, powdered sugar, and vanilla extract. Mix until well combined.
- Frost the cooled cupcakes with the brown sugar cream cheese frosting. Enjoy!
Notes
Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.