Delicious Pumpkin Cupcakes With Cream Cheese Frosting
These cupcakes embody the essence of fall with their moist pumpkin base, warm spices, and rich cream cheese frosting.
Servings: 12 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Spatula
- Piping Bag
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
Wet Ingredients
- 1 cup Pumpkin puree Canned or homemade
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Buttermilk
Frosting Ingredients
- 8 ounces Cream cheese Softened
- 0.5 cup Unsalted butter Softened to room temperature
- 2 cups Powdered sugar
- 1 teaspoon Vanilla essence
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with paper liners.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly blended.
- In a separate bowl, mix the wet ingredients: pumpkin puree, eggs, vegetable oil, and buttermilk. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fill each cupcake liner about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Mix in vanilla essence.
- Frost the cooled cupcakes generously with the cream cheese frosting.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
These cupcakes can be frozen for up to three months. Thaw before serving.