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A batch of homemade Pumpkin Cupcakes with Cream Cheese Frosting topped with swirls of white icing.
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Pumpkin Cupcakes with Cream Cheese Frosting

Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 24 servings
Calories: 310kcal

Ingredients

  • 2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 large egg s
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 15 ounces canned pumpkin puree
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
  • Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl.
  • In a large bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and pumpkin puree until well combined.
  • Gradually stir the dry ingredients into the pumpkin mixture until just incorporated.
  • Divide the batter evenly into the prepared muffin cups, filling each approximately two-thirds full.
  • Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • In a clean bowl, beat the softened cream cheese and butter until smooth and creamy.
  • Add powdered sugar and vanilla extract; beat on low speed until combined, then on high speed until light and fluffy.
  • Apply the frosting to the completely cooled cupcakes using a piping bag or spatula.