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Pumpkin Cupcakes Recipe

Irresistibly Moist Pumpkin Cupcakes Recipe with Creamy Frosting

Enjoy these delightful, moist pumpkin cupcakes topped with creamy frosting, perfect for gatherings this fall. This Pumpkin Cupcakes Recipe is a must-try!
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cups All-Purpose Flour Provides structure; no substitutes recommended.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1 te teaspoons Baking Soda Works with acidic ingredients for additional lift.
  • 1/2 teaspoons Salt Enhances flavors and balances sweetness.
  • 2 teaspoons Pumpkin Spice Traditional pumpkin flavor; can substitute with chai spice.
  • 1 cups Dark Brown Sugar Adds deep sweetness and moisture.
  • 1 cups Pumpkin Purée Use room temperature; drain excess water.
  • 1/2 cups Vegetable Oil Keeps cupcakes moist.
  • 2 Eggs Use room temperature eggs.
  • 2 teaspoons Vanilla Extract Use high-quality extract for best taste.
For the Frosting
  • 1/2 cups Unsalted Butter Room temperature is crucial for smooth results.
  • 8 oz Full-fat Cream Cheese Drain excess moisture if necessary.
  • 2 cups Powdered Sugar Sift before use to eliminate lumps.

Equipment

  • oven
  • mixing bowls
  • whisk
  • spatula
  • Cupcake pan
  • paper liners
  • piping bag

Method
 

Directions
  1. Preheat your oven to 320°F (160°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice, and dark brown sugar.
  3. In a separate bowl, combine the wet ingredients: pumpkin purée, vegetable oil, eggs, and vanilla extract, and mix until smooth.
  4. Gently pour the wet mixture into the dry ingredients and stir until just combined, avoiding overmixing.
  5. Divide the batter into the lined cupcake pan, filling each about two-thirds full. Bake for 23 to 24 minutes.
  6. While the cupcakes cool, prepare the frosting by beating the butter and dark brown sugar until fluffy, then add cream cheese and vanilla.
  7. Gradually add sifted powdered sugar until the frosting is smooth, then frost the cooled cupcakes.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Avoid overmixing for a lighter texture, and store unfrosted cupcakes in an airtight container for up to 3 days. Refrigerate leftover frosting for up to 1 week.

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