Frosted Pumpkin Spice Cupcakes (58 Minutes)

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Pumpkin spice cupcakes are the perfect treat to celebrate the flavors of fall any time of year.

Moist, fluffy, and infused with warm spices like cinnamon, nutmeg, and cloves, these cupcakes capture the essence of pumpkin pie in every bite.

Topped with a rich and tangy cream cheese frosting, they are the ultimate indulgence for pumpkin lovers.

Perfect for a cozy afternoon snack, a festive dessert, or a holiday gathering, these cupcakes are easy to make and impossible to resist!

Ingredients

Units Scale
For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
For the frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional, for extra spice)
For topping:
  • Ground cinnamon or pumpkin pie spice, for dusting (optional)
  • Small pumpkin candies or sprinkles (optional)

Instructions

  1. Preheat the oven and prepare the cupcake pan (5 minutes):
    • Preheat your oven to 350°F (175°C).
    • Line a 12-cup muffin tin with cupcake liners.
  2. Mix the dry ingredients (5 minutes):
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. Combine the wet ingredients (5 minutes):
    • In a large mixing bowl, beat the vegetable oil and granulated sugar together until well combined.
    • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
    • Mix in the pumpkin puree until smooth.
  4. Combine the wet and dry ingredients (3 minutes):
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
  5. Bake the cupcakes (18-20 minutes):
    • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the cream cheese frosting (10 minutes):
    • In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is light and fluffy.
    • Stir in the vanilla extract and ground cinnamon (if using) until fully incorporated.
  7. Frost and garnish the cupcakes (10 minutes):
    • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
    • Garnish with a light dusting of cinnamon or pumpkin pie spice and add a small pumpkin candy or sprinkles, if desired.
  8. Serve:
    • Serve the Pumpkin Spice Cupcakes at room temperature and enjoy!

Notes

For an extra burst of flavor, try adding a tablespoon of maple syrup to the frosting for a hint of sweetness.

These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Just bring them to room temperature before serving for the best texture.

Enjoy baking and sharing these moist, spiced cupcakes with your family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/frosted-pumpkin-spice-cupcakes-58-minutes/