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Pumpkin Cupcakes that are Irresistibly Moist with Creamy Frosting

Irresistibly Moist Pumpkin Cupcakes with Creamy Frosting
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Delight in these irresistibly moist pumpkin cupcakes topped with a creamy frosting that will satisfy your sweet tooth.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk

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 powder, baking soda, salt, and spices.
  3. In another bowl, mix the sugars, pumpkin, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool completely before frosting.
  8. For the frosting, beat the cream cheese until smooth, gradually add the powdered sugar and milk, then frost the cooled cupcakes.

Notes

  • These cupcakes can be made ahead of time and stored in an airtight container.
  • Top with nuts or chocolate shavings for extra flavor.

Nutrition

Keywords: Pumpkin Cupcakes, Moist Cupcakes, Creamy Frosting

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