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Irresistible Pumpkin Cupcakes with Pumpkin in 5 Steps

Pumpkin Cupcakes with Pumpkin Frosting
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Moist pumpkin cupcakes topped with creamy pumpkin frosting, perfect for fall or any time you crave a spiced treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the frosting: 1/2 cup unsalted butter (softened), 4 oz cream cheese (softened), 1/2 cup pumpkin puree, 1 tsp vanilla extract, 1/2 tsp cinnamon, 3 cups powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
  3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
  4. Combine wet and dry ingredients, stirring until just mixed.
  5. Divide batter evenly into cupcake liners, filling each 2/3 full.
  6. Bake for 18-22 minutes or until a toothpick comes out clean. Cool completely.
  7. For the frosting, beat butter and cream cheese until smooth. Add pumpkin puree, vanilla, and cinnamon. Gradually mix in powdered sugar until creamy.
  8. Frost cooled cupcakes and serve.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling.
  • Store frosted cupcakes in the fridge for up to 3 days.
  • For best texture, bring frosting to room temperature before serving.

Nutrition

Find it online: https://bibodo.com/pumpkin-cupcakes-with-pumpkin-frosting-recipe/