How To Make Pumpkin Cupcakes with Cream Cheese Frosting
Get festive in the fall with these soft and moist pumpkin cupcakes, baked with a handful of spices and topped with cream cheese frosting.
Serves:
Ingredients
- 1½cupsall-purpose flour
- ½tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1½tspground cinnamon
- ¼tspground nutmeg
- ¼tspground ginger
- ⅛tspground cloves
- ¼cupunsalted butter,softened
- ¼cupvegetable or canola oil,divided
- ½cuppacked light-brown sugar
- ½cupgranulated sugar
- 2large eggs
- 1tspvanilla extract
- 1cuppumpkin puree
- ¼cupfresh strained orange juice
Frosting
- 8ozcream cheese,at room temperature
- ½cupunsalted butter,at room temperature
- 3cupspowdered sugar
- ½tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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In a mixing bowl, whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger, and cloves for 20 seconds, set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain.
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Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil, then blend in eggs one at a time. Mix in vanilla.
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Add in half of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined.
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Add in the last half of the flour mixture and mix until nearly combined, then remove the bowl from the stand mixer and fold with a rubber spatula just until combined.
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Divide batter among 14 paper-lined muffins cups, filling each about ¾ full. Bake in preheated oven for 18 to 22 minutes until a toothpick inserted into the cupcake comes out clean.
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Cool in muffin tin for several minutes then transfer to a wire rack and cool for about 10 minutes. Then transfer to an airtight container to finish cooling to help seal in the moisture.
For the cream cheese frosting:
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In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy.
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Mix in vanilla and powdered sugar and whip until light and fluffy.
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Pipe or spread frosting over cupcakes then store in the refrigerator in an airtight container. Bring nearly to room temp before serving.
Recipe Notes
For a more stable consistency, freeze or chill the frosting in the refrigerator for a bit, then return to the mixer and stir occaionally.
Nutrition
- Calories: 403.88kcal
- Fat: 20.19g
- Saturated Fat: 9.94g
- Trans Fat: 0.42g
- Monounsaturated Fat: 6.70g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 53.69g
- Fiber: 1.05g
- Sugar: 41.51g
- Protein: 3.60g
- Cholesterol: 70.54mg
- Sodium: 215.69mg
- Calcium: 51.91mg
- Potassium: 108.12mg
- Iron: 1.19mg
- Vitamin A: 290.54µg
- Vitamin C: 2.96mg
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