How to Make Pumpkin Cupcakes - A Step-by-Step Guide

When fall comes around, there's nothing quite like the smell of pumpkin spice in the air. From lattes to pies, pumpkin takes center stage in many seasonal treats. One delightful way to enjoy this autumnal flavor is in the form of pumpkin cupcakes. These moist and flavorful treats are a delicious way to celebrate the season, whether you're hosting a Halloween party or simply craving a sweet and spicy dessert.

What makes pumpkin cupcakes so special is that they are a perfect blend of wa...

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Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup butter, softened
  • ⅓ cup brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree
  • ¾ cup milk
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 50 mins
  • Total Time: 1 hr 40 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners. Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl; set aside.
  • Beat white sugar, ½ cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree and milk; stir in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.
  • Frost cooled cupcakes.
  • Nutrition

    237 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 41mg
    • Sodium: 218mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 66mg
    • Iron: 1mg
    • Potassium: 71mg