Pumpkin Cupcakes

5 from 1 vote

Pumpkin Cupcakes are easy to make and have the perfect balance of sweetness and spice. Top them with my cream cheese frosting for the best fall dessert.

Prep Time20

Cook Time25

Total Time50

Course: Dessert

Cuisine: American

Keyword: fall dessert, thanksgiving recipe

Servings: cupcakes

Calories: 270kcal

Author: Lisa Longley

Ingredients

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder (8 grams)
1 teaspoon baking soda (6 grams)
1/2 teaspoon table salt (9 grams)
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
15 ounces pumpkin puree (not pumpkin pie filling)
4 eggs
3/4 cup vegetable oil (177 ml)
2 cups granulated sugar (396 grams)

For Cream Cheese Frosting

8 ounces cream cheese (226 grams) room temperature
4 tablespoons unsalted butter (56.5 grams) room temperature
2 cups powdered sugar (227 grams) scooped into the measuring cup with a spoon and leveled off
1 - 2 teaspoons vanilla extract (to taste)

Instructions

Pumpkin Cupcakes

Preheat your oven to 350 degrees Fahrenheit. Place cupcake liners in a muffin tin. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon table salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg
In a smaller bowl, mix together the pumpkin, eggs, oil, and sugar. Gently fold the wet ingredients into the dry ingredients until completely smooth.
15 ounces pumpkin puree, 4 eggs, 3/4 cup vegetable oil, 2 cups granulated sugar
Pour in the prepared cupcake liners and bake for 20 to 25 minutes or until a toothpick inserted into the middle of a cupcake comes out with just a few crumbs.
Allow the cupcakes to cool completely before frosting.

Cream Cheese Frosting

To make the frosting, beat together the cream cheese and butter until smooth. Add in the powdered sugar and beat until fully combined. Then beat in the vanilla.
8 ounces cream cheese, 2 cups powdered sugar, 1 - 2 teaspoons vanilla extract, 4 tablespoons unsalted butter
Smooth the frosting over the cupcakes with an offset spatula. Serve and enjoy! (Please note that if you would like enough frosting to pipe like in the photos, you will need to double the recipe. Please read more about that here.)

Nutrition