Description
These moist and spiced pumpkin cupcakes are topped with rich cinnamon cream cheese frosting, making them a perfect treat for fall celebrations and cozy gatherings.
Ingredients
Scale
For the Cupcakes:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ tsp baking soda
- ½ tsp salt
- 1 cup white sugar
- ½ cup butter, softened
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- ½ cup milk
For the Frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 3 cups confectioners sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease or line 24 muffin cups.
- Mix Dry Ingredients: Sift together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt in a bowl.
- Cream Butter and Sugars: In a large bowl, beat together the white sugar, softened butter, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and milk until combined.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fill muffin cups about ¾ full. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
- Make Frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the confectioners sugar, then mix in the vanilla extract and cinnamon until well combined.
- Frost and Serve: Once the cupcakes are completely cooled, frost them with the cinnamon cream cheese frosting.
Notes
- For added flavor, consider mixing in chopped nuts or chocolate chips into the batter.
- Store any leftover cupcakes in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes