There’s something about the crisp air of fall that screams pumpkin, isn’t there? These easy pumpkin cupcakes—oh, they’re like little bites of autumn warmth, topped with a swirl of luscious cream cheese frosting that reminds me of cozy sweaters and weekend strolls through colorful leaves. It’s like baking the season itself, one delightful cupcake at a time.
Steps
- Preheat your oven to 350°F (177°C) and prepare a 12-count muffin pan with cupcake liners.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this mixture aside.
- In another bowl, whisk together the oil, eggs, brown sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until the batter is thick and fully combined.
- Fill each cupcake liner about two-thirds full with the batter to prevent overflowing during baking.
- Bake the cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.
- For the frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth.
- Slowly add the confectioners’ sugar, vanilla, and salt, mixing on low speed initially, then increase to high for 2 minutes for a fluffy texture.
- If a thicker frosting is desired, mix in an additional 1/4 cup of confectioners’ sugar.
- Decorate the cooled cupcakes with the cream cheese frosting using a piping bag or by spreading with a knife. Store leftovers in the refrigerator for up to 5 days.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
- 1/2 cup (120ml) canola or vegetable oil
- 2 large eggs
- 3/4 cup (150g) packed light or dark brown sugar
- 1 cup (225g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an additional 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
FAQ
- Can I substitute the oil in the pumpkin cupcakes recipe?
- Yes, you can substitute half of the oil with unsweetened applesauce. Use 1/4 cup (45g) unsweetened applesauce and 1/4 cup (60ml) oil to maintain moisture while reducing the oil content.
- What if I don’t have pumpkin pie spice?
- You can create a homemade version by using 1/2 teaspoon each of ground allspice and ground ginger, and 1/4 teaspoon each of ground nutmeg and ground cloves. This is in addition to 1 teaspoon of cinnamon, which you will still need to add.
- Can I use homemade pumpkin puree instead of canned?
- While homemade pumpkin puree works, canned pumpkin puree is recommended for this recipe as it tends to provide a better flavor. Libby’s brand is often preferred.
- How should I store leftover cupcakes?
- Leftover cupcakes should be stored in the refrigerator in an airtight container for up to 5 days. You can also freeze frosted or unfrosted cupcakes for 2-3 months and thaw them overnight in the refrigerator.
- How do I adjust the recipe for mini cupcakes?
- For mini cupcakes, you can bake approximately 30 mini cupcakes for about 12-13 minutes at the same oven temperature of 350°F (177°C).
Tips
- Fill the cupcake liners only about two-thirds full to prevent them from overflowing during baking. This equates to approximately three tablespoons of batter per cupcake.
- If you don’t have pumpkin pie spice on hand, create your own blend by mixing 1/2 teaspoon each of ground allspice and ginger, and 1/4 teaspoon each of ground nutmeg and cloves, in addition to the cinnamon.
- For a healthier twist, substitute half of the oil with unsweetened applesauce to maintain moisture while reducing fat content.
- Use canned pumpkin puree instead of homemade for a more consistent and enhanced flavor, with Libby’s brand being recommended for best results.
Equipment
- Electric Mixer (Handheld or Stand)
- Piping Bag (Reusable or Disposable)
- Ateco 808 Piping Tip
- Cupcake Carrier
