Description
Pumpkin Cupcakes are the perfect treat to embrace the flavors of fall. They’re soft, moist, and full of warm spices, topped with creamy frosting. Whether you’re hosting a fall gathering or simply craving something cozy, these cupcakes bring all the seasonal joy into one delicious bite. Easy to make and irresistible, they’re sure to be a crowd-pleaser.
Ingredients
For the Cupcakes:
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1¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ground ginger
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¼ teaspoon ground cloves
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1 cup brown sugar
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½ cup white sugar
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½ cup unsalted vegetable oil
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2 large eggs
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1 cup pumpkin puree (not pumpkin pie filling)
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1 teaspoon vanilla extract
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¾ cup buttermilk or plain yogurt
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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2½ cups powdered sugar
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1 teaspoon vanilla extract
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A pinch of salt
Instructions
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Prepare the Cupcake Batter:
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
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In another bowl, whisk together the wet ingredients: sugars, oil, eggs, pumpkin puree, and vanilla extract.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, stirring gently until just combined. The batter will be thick.
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Bake the Cupcakes:
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Spoon the batter into the cupcake liners, filling each about two-thirds full.
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Bake for 18 to 22 minutes. Check for doneness by inserting a toothpick—if it comes out clean, they’re done.
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Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Make the Frosting:
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Beat the softened cream cheese and butter together until smooth.
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Gradually add the powdered sugar, a little at a time, mixing until light and fluffy.
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Add vanilla extract and a pinch of salt, and mix to combine.
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Frost the Cupcakes:
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Once the cupcakes are completely cool, frost them with the cream cheese frosting. Use a piping bag for decorative swirls or a knife for a simple spread.
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Notes
Use fresh pumpkin puree for the best flavor. Avoid using pumpkin pie filling, as it contains added spices and sugar.
These cupcakes are very moist, so don’t overmix the batter to avoid dense cupcakes.
Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American