Description
These Pumpkin Cupcakes are an easy and delightful treat, featuring a moist texture and creamy frosting; perfect for autumn gatherings around loved ones.
Ingredients
Scale
- ½ cup (118ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 cup (244g) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 cup (124g) all-purpose flour
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (339g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- Whisk dry ingredients in a small bowl.
- In a large bowl, mix oil, brown sugar, and granulated sugar until smooth, then add pumpkin, eggs, and vanilla.
- Fold dry ingredients into wet mixture gently until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 14-18 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Cream together cream cheese and butter for frosting, then gradually add powdered sugar and vanilla.
- Frost cooled cupcakes and decorate as desired.
Notes
Ensure ingredients are at room temperature for best results.
Cool completely before frosting to prevent melting.
For added fun, try adding nuts or chocolate swirls.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg