Pumpkin Cupcakes with Creamy Cream Cheese Frosting

Whip up the ultimate autumn treat with these irresistibly moist Pumpkin Cupcakes topped with a luscious Creamy Cream Cheese Frosting. Bursting with the warm flavors of cinnamon, nutmeg, and ginger, these cupcakes are perfectly spiced and made extra tender with a generous dose of real pumpkin puree. Each bite is topped with a smooth, tangy frosting that pairs beautifully with the sweet and earthy pumpkin base. With a quick 20-minute prep time and simple ingredients, this recipe is as easy as it is delicious—ideal for fall gatherings or as a cozy dessert any time of year. Serve these pumpkin cupcakes at your next celebration, and watch them disappear faster than the leaves on a windy autumn day!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.75 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Ground ginger
• 0.5 teaspoons Salt
• 0.75 cup Granulated sugar
• 0.75 cup Brown sugar, packed
• 0.5 cup Vegetable oil
• 1 cup Pumpkin puree (not pumpkin pie filling)
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 8 ounces Cream cheese, softened
• 4 tablespoons Unsalted butter, softened
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Mix in the pumpkin puree, eggs, and vanilla extract until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Step 5

Evenly divide the batter among the cupcake liners, filling each about three-quarters full.

Step 6

Bake the cupcakes in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy.

Step 9

Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the vanilla extract and mix on medium-high speed until the frosting is fluffy and smooth.

Step 10

Once the cupcakes are completely cool, use a piping bag or a knife to frost the tops with the cream cheese frosting.

Step 11

Serve immediately or store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1512.5g)

Amount per serving	% Daily Value*
Calories	5229.3

Total Fat 242.9g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat 67.2g
Cholesterol 747.1mg	0%
Sodium 3205.8mg	0%
Total Carbohydrate 742.3g	0%
Dietary Fiber 13.4g	0%
Total Sugars 548.0g
Protein 52.7g	0%

Vitamin D 80IU	0%
Calcium 553.9mg	0%
Iron 16.9mg	0%
Potassium 1849.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 3.9%

Carbs: 55.3%