Description
Indulge in the ultimate autumn treat with these incredibly moist and flavorful pumpkin cupcakes. This straightforward recipe guarantees a perfectly soft and tender crumb that stays fresh for days, thanks to a simple secret ingredient. Each cupcake is bursting with the perfect balance of warm spices like cinnamon, ginger, and nutmeg, and crowned with a luscious, tangy cinnamon cream cheese frosting. They are the perfect, impressive dessert for any fall gathering!
Ingredients
For the Moist Pumpkin Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil (or canola oil)
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3/4 cup pure pumpkin puree
1/3 cup milk
For the Cinnamon Cream Cheese Frosting:
2/3 cup unsalted butter, softened
6 oz cream cheese, softened
1 to 1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
3 to 3 1/2 cups powdered sugar
1–2 tablespoons heavy cream or milk, as needed
Instructions
Prepare Pans and Dry Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
Combine the Wet Ingredients
In a separate large bowl, whisk the vegetable oil with both the granulated and brown sugars until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, pure pumpkin puree, and milk until the mixture is smooth.
Mix the Batter
Gently pour the dry ingredients into the wet ingredients. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender cupcake.
Fill and Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
Cool Completely
Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. The cupcakes must be at room temperature before frosting to prevent the frosting from melting.
Whip Up the Cinnamon Cream Cheese Frosting
While the cupcakes cool, beat the softened butter and cream cheese together in a large bowl with an electric mixer until light and fluffy. Mix in the cinnamon and vanilla. Gradually add the powdered sugar, one cup at a time, until fully incorporated. If the frosting is too thick, add cream one tablespoon at a time until you reach a smooth, pipeable consistency.
Frost Your Cupcakes
Once the cupcakes are completely cool, frost them as desired using a piping bag with a decorative tip or a simple butter knife.
Notes
Room Temperature Ingredients:
For the smoothest frosting, ensure your butter and cream cheese are fully softened to room temperature before mixing.
Pure Pumpkin is Key:
Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will alter the flavor and sweetness of the cupcakes.
Spice Substitution:
If you don’t have the individual spices, you can substitute them with 2 teaspoons of a pre-made pumpkin pie spice blend.
Storage:
Due to the cream cheese frosting, leftover cupcakes should be stored in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 20 minutes before serving for the best texture.
Make-Ahead & Freezing:
The unfrosted cupcakes can be made up to two days in advance and stored in an airtight container at room temperature. You can also freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (with frosting)
- Calories: 395
- Sugar: 45g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin cupcakes, cinnamon cream cheese frosting, fall dessert, autumn baking, moist pumpkin recipe, easy cupcakes, spiced cupcakes, homemade cupcakes