Description
Moist and flavorful pumpkin spice cupcakes topped with a creamy cream cheese frosting. Perfect for fall holidays.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gradually add the buttermilk and mix until the batter is smooth. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and butter until light and fluffy.
- Gradually add the powdered sugar, mixing until smooth.
- Stir in the vanilla extract and milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- Do not overmix the batter to keep the cupcakes tender.
- For a stronger spice flavor, add an extra 1/2 teaspoon of pumpkin pie spice.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American