Description
Delicious Pumpkin Pie Cupcakes topped with creamy frosting, perfect for fall festivities.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- softened
- ¼ cup unsalted butter
- softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 4 ounces cream cheese
- softened (optional filling)
- 3 tablespoons granulated sugar (optional filling)
- ½ teaspoon vanilla extract (optional filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- If using the cream cheese filling, mix together the softened cream cheese, granulated sugar, and vanilla extract in a small bowl.
- Fill each cupcake liner halfway with batter, add a teaspoon of the cream cheese filling if desired, then top with more batter until 2/3 full.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- To make the frosting, beat the softened cream cheese and unsalted butter together until smooth, then gradually add powdered sugar, vanilla extract, and a pinch of salt.
- Frost the cooled cupcakes and enjoy!
Notes
For an added flavor, consider adding chopped nuts or chocolate chips to the cupcake batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365 kcal
- Sugar: 31 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Pumpkin Pie Cupcakes, pumpkin cupcakes, cream cheese frosting, fall dessert