Pumpkin Spice Cupcakes
Homemade pumpkin spice cupcakes infused with seasonal flavors, topped with creamy frosting, perfect for any autumn occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
- ½ cup vegetable oil or melted coconut oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: additional pumpkin spice for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix the flour, baking powder, baking soda, salt, and pumpkin spice in a medium bowl until well combined.
- Combine the vegetable oil and granulated sugar in a large bowl. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
- Combine the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing.
- Fill the cupcake liners evenly, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by beating together the cream cheese and butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.
- Frost the cooled cupcakes using a piping bag or spatula, sprinkling with pumpkin spice if desired.
Notes
Measure flour correctly and avoid overmixing for the best texture. Cool cupcakes completely before frosting.