Description
Soft, moist pumpkin cupcakes filled with cinnamon, ginger, and nutmeg, then topped with rich cinnamon cream cheese frosting. This easy fall dessert makes 18 cupcakes and works beautifully for autumn parties and Thanksgiving.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable or canola oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup pure pumpkin puree
- 1/3 cup milk
- 2/3 cup unsalted butter, softened
- 6 ounces cream cheese
- 1 to 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 to 3 1/2 cups powdered sugar
- 1 to 2 tablespoons heavy cream, as needed
Instructions
- Preheat the oven to 350°F. Line standard muffin pans with 18 cupcake liners.
- Whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl.
- Beat the oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl for 1 to 2 minutes until smooth.
- Mix in the pumpkin puree until evenly combined.
- With the mixer on low, add half of the flour mixture followed by half of the milk. Repeat with the remaining flour mixture and milk. Mix only until combined.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake on the center rack for 16 to 19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Transfer the cupcakes to a cooling rack and cool completely before frosting.
- Beat the softened butter for about 2 minutes until fluffy, then beat in the cream cheese.
- Mix in the cinnamon and vanilla extract.
- Gradually beat in the powdered sugar about 1 cup at a time. Add heavy cream 1 tablespoon at a time if the frosting becomes too thick.
- Pipe or spread the cinnamon cream cheese frosting over the completely cooled cupcakes and serve.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling.
- Do not overmix the batter after adding the flour.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freeze unfrosted cupcakes in a freezer-safe airtight container and thaw them in the refrigerator before decorating.
- Cupcakes and frosting can be prepared separately one day ahead. Let refrigerated frosting soften slightly before beating briefly and decorating the cupcakes.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 390
- Sugar: 40
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 4
- Cholesterol: 55