Description
These Spiced Pumpkin Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfectly spiced for a comforting treat. Infused with warm fall spices and topped with a rich, creamy frosting, these cupcakes are ideal for seasonal celebrations or everyday indulgence.
Ingredients
Scale
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
Instructions
- Prepare Oven and Muffin Tins: Preheat the oven to 350°F (175°C). Line two standard 12-cup muffin tins (or one if making in batches) with paper cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until fully blended.
- Combine Wet Ingredients: In a separate medium bowl, whisk the light brown sugar, vegetable oil, melted unsalted butter, eggs at room temperature, pumpkin purée, and vanilla extract until smooth and uniform in texture.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined; avoid overmixing to keep batter light, small lumps are acceptable.
- Fill Liners and Bake: Evenly distribute the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the muffin tins from the oven and allow cupcakes to cool in the tins for 5-10 minutes. Transfer to a wire rack and cool completely for at least 1-2 hours before frosting.
- Prepare Cream Cheese Frosting: Using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed for 2-3 minutes until smooth and fluffy.
- Finish Frosting: Gradually add the sifted powdered sugar on low speed until incorporated. Then increase speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy. Add vanilla extract and a pinch of salt and beat for an additional 30 seconds.
- Assemble and Garnish: Once cupcakes are fully cooled, frost them using a piping bag fitted with a star tip or an offset spatula. Optionally, garnish with a dusting of cinnamon, pumpkin pie spice, or chopped toasted nuts for extra flavor and texture.
- Serve and Store: Serve cupcakes immediately or store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. Bring to near room temperature before serving for the best texture.
Notes
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Do not overmix the batter to avoid dense cupcakes; a few small lumps are okay.
- Use canned pumpkin purée, not pumpkin pie filling, to achieve the right texture and flavor.
- Line your muffin tins with paper liners to prevent sticking and ease removal.
- Frost the cupcakes only once they are completely cooled to avoid melting the frosting.
- Store frosted cupcakes refrigerated and allow them to warm up before eating for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cupcakes, cream cheese frosting, spiced cupcakes, fall dessert, pumpkin dessert, easy pumpkin recipe, holiday cupcakes
