Pumpkin Spice Cupcakes with Cream Cheese Frosting
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream, as needed
- 1/4 teaspoon ground cinnamon, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe yields 4-6 cupcakes, so you may have extra liners.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the pumpkin puree, large egg, vegetable oil, vanilla extract, and milk until the wet ingredients are thoroughly combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes.
⏱️ 2 min
- 5
Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.
⏱️ 20 min•🌡️ 350
- 7
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. This is crucial for the frosting not to melt.
⏱️ 15 min
- 8
While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 9
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream 1 teaspoon at a time until your desired consistency is reached.
⏱️ 5 min
- 10
Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip or an offset spatula.
⏱️ 5 min
- 11
For a final touch, lightly dust the frosted cupcakes with a pinch of ground cinnamon, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream, as needed
- 1/4 teaspoon ground cinnamon, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners. This recipe yields 4-6 cupcakes, so you may have extra liners.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the pumpkin puree, large egg, vegetable oil, vanilla extract, and milk until the wet ingredients are thoroughly combined.
⏱️ 2 min - 4
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix the batter, as this can lead to tough cupcakes.
⏱️ 2 min - 5
Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.
⏱️ 20 min•🌡️ 350 - 7
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting. This is crucial for the frosting not to melt.
⏱️ 15 min - 8
While the cupcakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 9
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or heavy cream 1 teaspoon at a time until your desired consistency is reached.
⏱️ 5 min - 10
Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip or an offset spatula.
⏱️ 5 min - 11
For a final touch, lightly dust the frosted cupcakes with a pinch of ground cinnamon, if desired, before serving.
⏱️ 1 min