Description
Indulge in these delightful Pumpkin Pie Cupcakes, featuring the warm spices of fall and topped with a creamy frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- softened
- ¼ cup unsalted butter
- softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 ounces cream cheese
- softened
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, beat together the eggs, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the sugar mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using the cream cheese filling, combine the cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth.
- Fill each cupcake liner halfway with batter, then add a teaspoon of the cream cheese filling on top, followed by more batter until filled about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the cream cheese and butter until creamy, then gradually add the powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
Notes
These cupcakes are perfect for fall gatherings and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365 kcal
- Sugar: 31 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Pumpkin Pie Cupcakes, pumpkin cupcakes, fall desserts, cream cheese frosting