Pumpkin Spice Cupcakes (Print Version)
Tender cupcakes filled with pumpkin and warm spices, topped with creamy frosting for a delightful autumn dessert.
# Ingredients:
→ Cupcakes
01 -
1 1/4 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp ground ginger
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1/4 tsp ground cloves
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2/3 cup brown sugar, packed
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1/3 cup granulated sugar
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1/2 cup vegetable oil or melted butter
12 -
2 large eggs
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1 cup canned pumpkin purée (not pumpkin pie filling)
14 -
1 tsp vanilla extract
→ Cream Cheese Frosting
15 -
225 g cream cheese, softened
16 -
1/4 cup unsalted butter, softened
17 -
2 cups powdered sugar
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1 tsp vanilla extract
19 -
1/2 tsp ground cinnamon (optional)
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
03 -
In a large bowl, beat together brown sugar, granulated sugar, and oil until smooth. Add eggs, pumpkin purée, and vanilla; mix until fully combined.
04 -
Gradually add the dry ingredients into the wet ingredients and stir just until combined.
05 -
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 -
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let cupcakes cool completely before frosting.
08 -
Beat cream cheese and butter together until creamy.
09 -
Gradually add powdered sugar, beating until smooth.
10 -
Add vanilla and cinnamon (if using) and beat until fluffy.
11 -
Frost cooled cupcakes using a piping bag or spatula.
# Additional Notes:
01 -
Top with a sprinkle of cinnamon or chopped pecans for extra texture and flavor.
02 -
For a dairy-free version, use vegan cream cheese and butter substitutes.
03 -
Store cupcakes in the refrigerator for up to 5 days.