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Spiced Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin cupcakes feature a moist, airy crumb with a subtle spiced flavor, achieved through folding pumpkin puree into a light batter. The cupcakes have a slightly domed top with a delicate crunch, finished with a tangy cream cheese frosting. They embody fall’s flavors and textures in a charming, handheld dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree preferably canned
  • 1 teaspoon vanilla extract
  • 8 oz block cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Paper cupcake liners
  • Cooling rack
  • Cream cheese frosting spatula or knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners and set aside.
  2. Sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large mixing bowl; this creates a uniform spice blend.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and slightly glossy.
  4. Add eggs one at a time to the sugar mixture, whisking well after each addition until the batter is pale and airy.
  5. Stir in the pumpkin puree and vanilla extract until fully incorporated and the mixture is smooth.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until there are no streaks left—be careful not to overmix to keep the cupcakes tender.
  7. Scoop the batter into the prepared muffin cups, filling each about two-thirds full for a rounded top.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Meanwhile, prepare the cream cheese frosting by beating the softened cream cheese and butter together until creamy and smooth.
  11. Gradually add the powdered sugar and vanilla, beating continuously until the frosting is fluffy and well blended.
  12. Once the cupcakes are cooled completely, spread or pipe the cream cheese frosting on top of each cupcake, creating a generous layer with a spatula or piping bag for a decorative touch.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and bring to room temperature before serving.