Easy Pumpkin Cupcakes

Pumpkin Cupcakes with cream cheese frosting

Soft & fluffy, these easy pumpkin cupcakes are sweetened with a melt-in-your-mouth cream cheese frosting. This homemade cupcake recipe is easy for all to make.

Course Dessert

Cuisine American

Keyword easy cupcake recipe, pumpkin dessert, pumpkin spice

Prep Time 12 minutes

Cook Time 20 minutes

Servings

Calories 422kcal

Author Julie Clark

Ingredients

1 cup flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup pure pumpkin puree
¾ cup brown sugar (packed)
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
Optional garnish: candy corn or pumpkins ground cinnamon, freshly ground nutmeg

Frosting:

8 ounces cream cheese softened
1/2 cup butter (softened)
2 ½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Prepare a muffin tin with paper cupcake liners; set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until combined.
Scoop the batter into 12 cupcake liners for regular sized cupcakes, or 10 liners for slightly larger cupcakes, depending on the size of your muffin pan. Fill only to about 2/3 of the way full.
Bake the cupcakes at 350 degrees for 20 minutes, until a toothpick comes out clean when inserted into the center of a cupcake.
Cool the cupcakes completely to room temperature.
While the cupcakes are cooling, use an electric mixer to beat the butter and cream cheese for the frosting. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
Add the powdered sugar and vanilla extract to the cream cheese mixture. Mix with the electric mixer on low speed until the powdered sugar is incorporated, then beat on medium-high speed until the frosting is light and fluffy.
Frost the cupcakes by spreading or piping the frosting generously onto each cupcake.
Serve immediately, or cover and refrigerate until serving.

Notes

The calories shown are based on the recipe making 12 frosted cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition