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Irresistibly Moist Pumpkin Cupcakes with Creamy Frosting Bliss

Irresistibly Moist Pumpkin Cupcakes with Creamy Frosting
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Delight in these irresistibly moist pumpkin cupcakes topped with a creamy frosting that takes your fall dessert to the next level.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix sugar, oil, and eggs until well combined. Stir in the pumpkin puree.
  4. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  5. Fill cupcake liners about two-thirds full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Let cupcakes cool before frosting.
  8. For the frosting, beat cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla.
  9. Frost cooled cupcakes and enjoy!

Notes

  • For extra flavor, consider adding chocolate chips to the batter.
  • Ensure the cream cheese is at room temperature for smoother frosting.

Nutrition

Keywords: pumpkin cupcakes, moist cupcakes, fall dessert

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