Ingredients
- For the cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pure pumpkin puree
- 1/3 cup vegetable or canola oil
- 1 1/4 cups brown sugar
- 2 large eggs
- 1/3 cup milk
- For the cream cheese frosting:
- 3/4 cup unsalted butter (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 3 cups powdered sugar
Instructions
- Preheat oven to 350ºF (175ºC). Line a muffin pan with 15 cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, stir together pumpkin puree, oil, brown sugar, eggs, and milk.
- Gradually add dry ingredients to the wet mixture, stirring until just combined and no flour streaks remain. Do not over-mix.
- Spoon the batter into the lined muffin cups, filling each about 2/3 full (approximately 3 tablespoons per cupcake).
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting: Beat butter with an electric mixer until fluffy (about 2 minutes). Add cream cheese, vanilla, and cinnamon and beat for another 2 minutes.
- Reduce mixer to low speed and add powdered sugar one cup at a time, mixing until fully combined. Increase speed and beat until light and fluffy (about 2 more minutes).
- Frost cooled cupcakes using a knife or piping bag.
Notes
- Storage: Keep frosted cupcakes at room temperature for 4–6 hours, or refrigerate for up to 4 days.
- Freezing: Wrap individual cupcakes in freezer-safe plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature.
- Make ahead: Bake cupcakes a day in advance and store at room temperature in an airtight container. Frosting can also be prepared ahead and stored in the fridge — bring to room temperature before using.
- Frosting amount: Nutritional info includes the full batch of frosting, but you may not use it all depending on your frosting method.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 411
- Sugar: 43g
- Sodium: 179mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 63mg
