Pumpkin Spice Cupcakes with Cream Cheese Frosting
Making these cupcakes is simple and fun, even for beginner bakers. Once you mix the ingredients and bake, you’ll see how easy it is to create a dessert that looks as good as it tastes. Plus, the festive pumpkin decorations on top add an extra touch of charm, making them a standout treat for any gathering!
Equipment
- Oven
- Muffin tin
- Cupcake liners
- Mixing bowls (at least 2)
- Whisk
- Electric mixer (handheld or stand mixer)
- Measuring Cups
- Measuring Spoons
- Rubber spatula or spoon (for scraping bowls)
- Toothpick (to check for doneness)
- Piping bag and tip or knife/spatula (for frosting)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting. For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost the cooled cupcakes and decorate with mini pumpkin candies or other festive toppings if desired.