Soft Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Make these pumpkin cupcakes with simple steps for a soft fall dessert that's perfect for holidays, parties, and seasonal baking.
Servings 18 cupcakes
Calories 345kcal
Equipment
- Standard 12-cup muffin tins
- Paper cupcake liners
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Electric hand mixer
Ingredients
Pumpkin Cupcakes
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt fine sea salt or table salt
- 2 large eggs room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated white sugar
- 3/4 cup vegetable oil or canola oil
- 15 ounces 100% pure pumpkin puree not pumpkin pie filling
- 2 teaspoons alcohol-free vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese block-style, room temperature
- 1/2 cup unsalted butter softened to room temperature
- 3 cups powdered sugar sifted
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two standard muffin tins with 18 paper liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until thoroughly combined.
- In a separate large mixing bowl, whisk the eggs, light brown sugar, and granulated sugar together until the mixture is smooth and the sugars have begun to dissolve.
- Add the vegetable oil, pumpkin puree, and 2 teaspoons of alcohol-free vanilla extract to the egg mixture, whisking until the wet ingredients are fully emulsified.
- Gradually add the dry ingredient mixture into the wet ingredients, using a rubber spatula to gently fold the batter just until no streaks of flour remain. Be careful not to overmix to ensure a light texture.
- Divide the batter evenly among the 18 prepared cupcake liners, filling each approximately 3/4 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops spring back when lightly touched.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.
- Prepare the frosting by beating the room-temperature cream cheese and softened butter together in a clean bowl until the mixture is completely smooth and free of lumps.
- Add the powdered sugar one cup at a time, beating on low speed until incorporated, then add the remaining 1 teaspoon of alcohol-free vanilla extract.
- Increase the mixer speed to high and beat the frosting for 2 minutes until it is light, fluffy, and holds its shape.
- Pipe or spread the cream cheese frosting onto the cooled cupcakes and serve at room temperature.
Notes
Nutritional information:
- Calories: 345
- Protein: 3g
- Carbohydrates: 45g
- Fat: 18g
- Saturated fat: 7g
- Cholesterol: 48mg
- Sodium: 215mg
- Potassium: 110mg
- Fiber: 1g
- Sugar: 30g
- Vitamin A: 3800 IU
- Vitamin C: 1mg
- Calcium: 42mg
- Iron: 1.4mg