Pumpkin Cupcakes with Cream Cheese Frosting
These moist pumpkin cupcakes perfectly capture the essence of fall with warm spices and rich pumpkin flavor, topped with decadent cream cheese frosting. Whether you're hosting a Halloween gathering, preparing for Thanksgiving, or simply craving a cozy fall treat, these cupcakes deliver impressive results with surprisingly little effort.
Equipment
- 12-cup Muffin Tin
- Cupcake Liners
- Mixing Bowls
- Electric Mixer
- Wire Cooling Rack
Ingredients
For the Cupcakes
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup vegetable oil coconut oil works wonderfully too
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup buttermilk or mix ¼ cup milk with ¾ teaspoon vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese softened (light version works well too)
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, whisk together the pumpkin puree, sugar, and oil until completely smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three portions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Fill each cupcake liner about 2/3 full with batter. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until completely smooth and fluffy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, mixing until light and creamy.
- Once the cupcakes are completely cool, top each with a generous swirl of cream cheese frosting. Consider garnishing with a light dusting of cinnamon, small candy pumpkins, or a drizzle of caramel.
Notes
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. For frosted cupcakes, refrigerate in a covered container for up to 5 days. Allow to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Freeze unfrosted cupcakes for up to 3 months by wrapping individually in plastic wrap and storing in a freezer bag. Thaw overnight in the refrigerator and bring to room temperature before frosting.
For a healthier version, you can replace half the oil with unsweetened applesauce, use whole wheat pastry flour instead of all-purpose, or reduce the sugar to ¾ cup and add ¼ teaspoon of stevia for sweetness.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 3gFat: 21gSaturated Fat: 9gCholesterol: 65mgSodium: 220mgFiber: 1gSugar: 36gVitamin A: 15IU
Tried this recipe?Let us know how it was!