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Easy Pumpkin Cupcakes: Irresistibly Delicious Cream Cheese Frosting

Easy Pumpkin Cupcakes with Cream Cheese Frosting
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Delight in these Easy Pumpkin Cupcakes topped with creamy, velvety cream cheese frosting. Perfect for fall gatherings!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Let the cupcakes cool completely on a wire rack.
  8. For the frosting, beat the cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla, mixing until smooth.
  9. Frost the cooled cupcakes with cream cheese frosting.

Notes

  • These cupcakes can be made a day in advance and stored in the refrigerator.
  • Feel free to add chocolate chips to the batter for extra sweetness!

Nutrition

Keywords: Pumpkin, Cupcakes, Cream Cheese Frosting, Fall Recipes

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