You’ll want to make these perfectly moist pumpkin cupcakes with tangy cream cheese frosting at the first sign of fall.
Satisfy your sweet tooth with this easy-to-make recipe for Pumpkin Cupcakes.
1. Info for Pumpkin Cupcakes
- Cook Time: 6 Hr 45 Min
- Total Time: 6 Hr 45 Min
- Servings: 12
- Calories: 500.7 kcal
2. Ingredients for Pumpkin Cupcakes
- 1/2 cup canola oil
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1 tsp. vanilla extract (for cake)
- 1 1/3 cup all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt (scant, for cake)
- 12 oz. cream cheese (1 1/2 blocks, 1 block = 8 oz.)
- 4 oz. unsalted butter
- 3 cup powdered sugar (more as needed)
- 2 tsp. vanilla extract (for frosting)
- 1/8 tsp. salt (for frosting)
Preheat the oven to 350°F.
Line a 12-cavity cupcake pan with baking papers. Set aside.
Place the canola oil, brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Add the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not overmix.
Divide the batter evenly among cupcake liners.
Bake the cupcakes on middle rack of oven until a toothpick inserted in center comes out clean, 18-21 minutes.
Check to see that cupcakes are done. Remove from oven or add time as needed.
Allow the cupcakes to cool completely before frosting.
While cupcakes cool, make the frosting. Place the cream cheese and butter in a large mixing bowl. Beat with hand mixer on medium speed until smooth and creamy.
Add the powdered sugar in two additions, beating on low speed after each until sugar is fully incorporated into cream cheese mixture. Add the vanilla extract and salt to bowl. Continue beating on medium-high speed until frosting is light and fluffy, 2-3 minutes.
Pipe or spread the frosting onto cooled cupcakes. Refrigerate until ready to serve.