Easy Pumpkin Cupcakes That Will Delight Your Taste Buds
These Easy Pumpkin Cupcakes with Cream Cheese Frosting are a delightful treat perfect for any occasion. With a moist pumpkin base and creamy frosting, they will surely satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the pumpkin puree, sugar, and vegetable oil until combined.
- Add the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the cupcake liners with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, beat the softened cream cheese in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cupcakes have cooled, frost them with the cream cheese frosting.
Notes
- For best results, let the cupcakes cool completely before frosting.
- These cupcakes can be made ahead of time and stored in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cupcake
Keywords: Easy Pumpkin Cupcakes, Pumpkin Cupcakes, Cream Cheese Frosting