Easy Pumpkin Cupcakes (Spiced Cream Cheese Frosting)
Easy pumpkin cupcakes recipe from scratch, homemade with simple ingredients. Soft, moist and loaded with real pumpkin puree. Flavored with pumpkin pie spice, cinnamon, ginger and vanilla. Topped off with spiced cream cheese frosting.
Servings: 24 Cupcakes
Calories: 186kcal
Ingredients
- 1 can Pumpkin puree 15 oz. can
- 1 cup Oil
- 3 Eggs Large, Room temperature
- 2 teaspoon Vanilla extract
- 2 cups All-purpose flour Sifted
- 1 cup Granulated sugar
- ½ cup Brown sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Ginger powder
- ½ teaspoon Cinnamon powder
- 3 cups Pumpkin frosting (cream cheese) Depending on how high you pipe your swirls, you may need to make more icing at about 4 cups.
Instructions
- In a large mixing bowl, add pumpkin puree, oil, eggs, vanilla extract and mix until all ingredients are fully blended.
- Add sifted flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, cinnamon powder.
- Mix until just combined. Don't over mix!
- Pour batter in cupcake liners, filling each about ⅔ full.
- Let this rest at room temperature for only 5 minutes.
- Then, bake at 350 degrees F for about 20 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven. Let cupcakes rest in pan for 8 minutes and then transfer to a wire rack to cool completely.
- While the cupcakes are baking and cooling, prepare the pumpkin frosting.
- Fill piping bag with icing and attach large star tip (Wilton tip 1M) and pipe swirls on top of each cupcake. Enjoy.
Notes
- Adjust amount of spices and extract based on your preference. You can also add some cardamom powder, allspice or nutmeg.
- Do not over mix the batter because that will yield gummy and tough cupcakes.
- I paired these with pumpkin frosting but you can also pair with American buttercream or cream cheese frosting.
- Toss in some mini chocolate chips for added flavor and texture. Be sure to coat them in flour first to prevent sinking. Check out my post on How to Stop Chocolate Chips From Sinking.
- Your eggs must at room temperature because they blend better and more smoothly and evenly in the batter.
- Do not ice warm cupcakes because the icing will melt.
- Please let the batter in cupcake liners rest for 5 minutes before baking because it helps them rise better.
- If you are out of brown sugar, don't worry and check out this post on How to Make Homemade Brown Sugar (2 Ingredients).
- If you get ready to bake and notice that you have rock solid brown sugar, don't panic and check out my post on How to Soften Brown Sugar (3 Ways).
- Please sift the flour to remove any lumps. It also makes a more airy cupcake.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 105mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2786IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg