Recipe Name: Pumpkin Cupcake Recipe: 5 Easy Steps That Will Make You Happy
Craving fall flavors? This Pumpkin Cupcake Recipe delivers moist, spiced perfection in 5 easy steps. Bake happiness today—discover the secret now!
Ingredients
- For the Cupcakes:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup pumpkin puree (100% pure)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ¼ cup butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon for garnish (optional)
Instructions
- Preparation:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease wells thoroughly.
- Bring eggs and butter to room temperature.
- Making the Cupcakes:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract for 2 minutes until smooth.
- Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined (do not overmix).
- Fill each cupcake liner about two-thirds full using an ice cream scoop or spoon.
- Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Making the Frosting:
- Beat softened cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add vanilla extract and beat until light and creamy.
- Frost completely cooled cupcakes and garnish with cinnamon if desired.
Notes
Pro Tips:
Do not overmix the batter—stir only until ingredients are just incorporated to avoid dense cupcakes
Measure flour correctly by spooning into measuring cups and leveling off (don't pack)
Check cupcakes at 18 minutes as oven temperatures vary
Always ensure cupcakes are completely cool before frosting to prevent melting Storage Instructions: Room temperature: Store in airtight container for up to 2 days
Refrigerator: Cover tightly and store for 5-7 days; bring to room temperature before serving
Freezer (unfrosted): Wrap individually in plastic wrap, then foil; freeze up to 3 months
Freezer (frosted): Freeze until solid, then store in airtight container for up to 2 months Substitutions: Oil: Replace with melted coconut oil or melted butter
Dairy-free: Use plant-based milk and vegan butter for frosting
Gluten-free: Use 1:1 gluten-free baking blend instead of all-purpose flour
Sugar reduction: Cut sugar by up to 25% for less sweetness Variations: Spiced Maple: Replace half the granulated sugar with pure maple syrup; add extra ½ teaspoon cinnamon
Chocolate Pumpkin: Fold in ¾ cup mini chocolate chips or add 3 tablespoons cocoa powder to dry ingredients
Chai-Spiced: Add ¼ teaspoon each of cardamom, cloves, and allspice to spice blend Equipment Needed: 12-cup muffin tin
Paper liners
Large mixing bowls (2)
Whisk
Rubber spatula
Ice cream scoop (optional, for even portioning)
Wire cooling rack
Hand or stand mixer (for frosting) Recipe yields: 12 standard cupcakes
Oven temperature: 350°F (175°C)
Measure flour correctly by spooning into measuring cups and leveling off (don't pack)
Check cupcakes at 18 minutes as oven temperatures vary
Always ensure cupcakes are completely cool before frosting to prevent melting Storage Instructions: Room temperature: Store in airtight container for up to 2 days
Refrigerator: Cover tightly and store for 5-7 days; bring to room temperature before serving
Freezer (unfrosted): Wrap individually in plastic wrap, then foil; freeze up to 3 months
Freezer (frosted): Freeze until solid, then store in airtight container for up to 2 months Substitutions: Oil: Replace with melted coconut oil or melted butter
Dairy-free: Use plant-based milk and vegan butter for frosting
Gluten-free: Use 1:1 gluten-free baking blend instead of all-purpose flour
Sugar reduction: Cut sugar by up to 25% for less sweetness Variations: Spiced Maple: Replace half the granulated sugar with pure maple syrup; add extra ½ teaspoon cinnamon
Chocolate Pumpkin: Fold in ¾ cup mini chocolate chips or add 3 tablespoons cocoa powder to dry ingredients
Chai-Spiced: Add ¼ teaspoon each of cardamom, cloves, and allspice to spice blend Equipment Needed: 12-cup muffin tin
Paper liners
Large mixing bowls (2)
Whisk
Rubber spatula
Ice cream scoop (optional, for even portioning)
Wire cooling rack
Hand or stand mixer (for frosting) Recipe yields: 12 standard cupcakes
Oven temperature: 350°F (175°C)