The Best Pumpkin Cupcakes
Ingredients
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground cloves
- ¾ cup canned pumpkin
- ½ cup granulated sugar
- ½ cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 ounces cream cheese cold and cubed
Instructions
- Preheat your oven to 350°F. Line a muffin pan with 12 paper liners for the cupcakes.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a larger bowl, whisk together pumpkin, granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well.
- Fold the dry ingredients into the wet mixture in two parts until just combined, avoiding overmixing.
- Fill each liner two-thirds full with batter. Bake for 18-22 minutes or until a toothpick comes out clean. Cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Beat butter, powdered sugar, vanilla, and salt until smooth. Gradually add cream cheese and beat until creamy.
- Use a piping bag or spatula to apply frosting onto cooled cupcakes. Refrigerate if not serving immediately.
Nutrition
Calories: 427kcalCarbohydrates: 50gProtein: 4gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 67mgSodium: 298mgPotassium: 97mgFiber: 1gSugar: 38gVitamin A: 2913IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!