Name: Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1.5 teaspoons (7.5 ml) cinnamon; 0.5 teaspoons (2.5 ml) ginger powder; 0.25 teaspoons (1.25 ml) nutmeg; 1 teaspoon (5 ml) baking powder; 0.5 teaspoons (2.5 ml) baking soda; 0.25 teaspoons (1.25 ml) salt; 0.33 cups (79 ml) vegetable oil; 0.75 cups (180 ml) white sugar; 0.5 cups (120 ml) brown sugar; 2 large eggs; 2 teaspoons (10 ml) vanilla extract; 0.75 cups (180 ml) pure pumpkin; 0.33 cups (79 ml) milk; 0.67 cups (160 ml) unsalted butter, softened; 6 ounces (170 grams) cream cheese; 1-1.5 teaspoons (5-7.5 ml) cinnamon; 1 teaspoon (5 ml) vanilla extract; 3-3.5 cups (360-420 grams) powdered sugar; 1-2 tablespoons (15-30 ml) cream

Description

Warm autumn spices dance through these delightful pumpkin cupcakes with cinnamon cream cheese frosting, promising comfort in every sweet bite. Rich pumpkin goodness nestles beneath silky frosting, inviting you to savor seasonal magic with each delectable crumb.

Ingredients

Scale

Cupcake Dry Ingredients:

1.5 cups all-purpose flour
1.5 teaspoons (7.5 ml) cinnamon
0.5 teaspoons (2.5 ml) ginger powder
0.25 teaspoons (1.25 ml) nutmeg
1 teaspoon (5 ml) baking powder
0.5 teaspoons (2.5 ml) baking soda
0.25 teaspoons (1.25 ml) salt

Cupcake Wet and Sweet Ingredients:

0.33 cups (79 ml) vegetable oil
0.75 cups (180 ml) white sugar
0.5 cups (120 ml) brown sugar
2 large eggs
2 teaspoons (10 ml) vanilla extract
0.75 cups (180 ml) pure pumpkin
0.33 cups (79 ml) milk

Frosting Ingredients:

0.67 cups (160 ml) unsalted butter, softened
6 ounces (170 grams) cream cheese
1–1.5 teaspoons (5–7.5 ml) cinnamon
1 teaspoon (5 ml) vanilla extract
3–3.5 cups (360–420 grams) powdered sugar
1–2 tablespoons (15–30 ml) cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oven environment by heating to 350°F and positioning paper liners inside muffin pans, creating space for approximately 18 delectable cupcakes.
Craft a dry ingredient medley by whisking flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
Create a smooth wet ingredient foundation by vigorously beating vegetable oil, white sugar, brown sugar, eggs, and vanilla extract for 1-2 minutes until achieving a consistent texture.
Introduce pumpkin puree into the wet mixture, folding gently to ensure complete integration and a uniform orange-hued batter.
Gradually merge dry ingredients with the wet mixture, alternating with milk in two stages. Utilize low mixer speed, starting and concluding with dry ingredients to maintain optimal consistency.
Distribute the batter evenly into muffin cups, filling each compartment approximately two-thirds full to allow proper rising during baking.
Transfer the prepared pan into the preheated oven, allowing cupcakes to transform for 18-20 minutes until a toothpick inserted emerges clean and centers appear springy.
Remove cupcakes from oven and let cool completely on a wire rack before adorning with cinnamon cream cheese frosting.

Notes

Swap oil for unsweetened applesauce to reduce fat content and create a lighter, healthier version of these cupcakes.
Use gluten-free flour blend for a celiac-friendly alternative that maintains the same soft, moist texture.
Consider adding chopped pecans or walnuts to the batter for extra crunch and nutty flavor depth.
Chill the cream cheese frosting for 15 minutes before piping to achieve cleaner, more defined decorative swirls.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 250
Sugar: 22 g
Sodium: 200 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg