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Irresistibly Moist Pumpkin Cupcakes for Fall with Creamy Frosting

Irresistibly Moist Pumpkin Cupcakes with Creamy Frosting
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These pumpkin cupcakes are the perfect treat for fall, topped with a creamy frosting that makes them irresistibly moist.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
  4. Add the pumpkin puree and vanilla extract to the wet ingredients, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fill each cupcake liner about 2/3 full with batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Let cupcakes cool completely before frosting.
  9. To make the frosting, beat the cream cheese, powdered sugar, and vanilla extract until creamy.
  10. Frost the cooled cupcakes and serve.

Notes

  • For best results, use room temperature ingredients.
  • These cupcakes can be made ahead of time and stored for up to three days.

Nutrition

Keywords: pumpkin cupcakes, fall recipes, creamy frosting

Find it online: https://weekendrecipes.net/irresistibly-moist-pumpkin-cupcakes-for-fall-with-creamy-frosting/