The Best Pumpkin Cupcakes Recipe
These moist and fluffy pumpkin cupcakes are packed with warm fall spices and topped with a rich cream cheese frosting. Perfect for any occasion!
Servings: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Mix in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- To make the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Spread or pipe the frosting onto the cooled cupcakes and serve.