Print

Homemade Pumpkin Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and moist pumpkin cupcakes topped with creamy frosting, perfect for any autumn occasion.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the oil, sugar, pumpkin, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fill the cupcake liners about 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
  7. For the frosting, beat the cream cheese and butter until creamy, then gradually add the powdered and brown sugars, and vanilla. Mix until smooth.
  8. Frost the cooled cupcakes and enjoy!

Notes

Use pure pumpkin puree for best results. Consider adding nuts or chocolate chips for extra flavor and texture.

Find it online: https://junorecipes.com/homemade-pumpkin-cupcakes/