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pumpkin cupcakes

These moist pumpkin cupcakes topped with cream cheese frosting are perfect for fall celebrations.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup light brown sugar
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1.25 cups all purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon ginger
  • 0.25 teaspoon cloves
  • 0.5 teaspoon salt
  • 8 ounces cream cheese
  • 6 tablespoons butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  2. Combine oil, brown sugar, vanilla, eggs, and pumpkin puree in a bowl and mix until smooth.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fill cupcake liners about 3/4 full with batter.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove cupcakes from oven and cool on a wire rack.
  8. Prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing well.
  9. Pipe or spread frosting onto cooled cupcakes and decorate as desired.

Notes

For added flavor, sprinkle with cinnamon or garnish with a small pumpkin decoration.