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Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 250
Delight in these moist pumpkin cupcakes topped with rich cream cheese frosting, perfect for fall celebrations or any time you crave a sweet treat.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Frosting

  • 1 8 ounce full-fat cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon salt

Instructions 

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
  • Mix dry ingredients in a bowl; set aside. Whisk wet ingredients in another bowl, then combine.
  • Divide batter into liners and bake for 18-20 minutes. Cool completely before frosting.
  • Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, cinnamon, and salt until fluffy.
  • Frost cooled cupcakes and serve. Enjoy!

Notes

Ensure cupcakes are fully cooled before frosting to prevent melting.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin