Description
These Pumpkin Pie Cupcakes are a delightful combination of moist pumpkin cake topped with creamy, rich cream cheese frosting. Perfect for fall gatherings or any occasion, they capture the essence of pumpkin pie in a cupcake form!
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Combine Wet Ingredients: In a large bowl, mix together the vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
- Combine and Mix: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Prepare Frosting: For the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until combined. Add milk as needed to reach the desired consistency.
- Frost and Garnish: Frost the cooled cupcakes with the cream cheese frosting. For a festive touch, you can sprinkle additional cinnamon on top if desired.
Notes
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes