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Pumpkin Cupcakes: Indulgent Treats with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Deliciously moist pumpkin cupcakes topped with a rich cinnamon cream cheese frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, beat together granulated sugar, brown sugar, oil, egg, and vanilla until smooth. Stir in pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients until just combined.
  5. Fill the cupcake liners about 2/3 full with batter.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
  7. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla, and cinnamon until well combined.
  8. Frost the cooled cupcakes and enjoy!

Notes

  • For a spicier flavor, increase the amount of cinnamon or add ginger.
  • These cupcakes can be made in advance and stored for several days.

Nutrition

Keywords: Pumpkin Cupcakes, Cinnamon Cream Cheese Frosting, Fall Desserts

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