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Fluffy moist cupcakes filled with pumpkin puree and pumpkin pie spice. These cupcakes are the perfect fall treat to enjoy for Halloween parties, or for Thanksgiving. They have tons of cinnamon and pumpkin spice flavor. Frosted with a creamy cream cheese frosting makes these cupcakes just that much better. You can keep these cupcakes fresh in the fridge for up to one week.
To make the cupcake batter, all of the dry ingredients are whisked together in a large bowl. The vegetable oil, milk, pumpkin puree, eggs and vanilla extract are combined together in another bowl. Using a mixer, beat the wet ingredients into the dry ingredients together until smooth. Evenly divide the cupcake batter between 12 cupcake liners. Bake until the cupcakes come out clean with a toothpick. To make the cream cheese frosting, in a large bowl with a mixer beat softened cream cheese with butter and powdered sugar until it is light and fluffy. Frost the cooled cupcakes with the frosting and decorate how you want.
Pumpkin Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredients for Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 3-4 cups powered sugar
- 1-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together flour, sugar, salt, baking powder and pumpkin pie spice.
- In another medium bowl, whisk together vegetable oil, milk, pumpkin puree, eggs and vanilla extract. Using a hand mixer, beat the wet ingredients into the dry ingredients until smooth.
- Divide the cupcake batter between the lined muffin tins. Bake for 20-25 minutes. Let cool completely.
- For the cream cheese frosting, in a large bowl beat cream cheese, butter and powered sugar together until fluffy. Add in vanilla extract and milk as needed, beat until smooth. Frost cupcakes when cooled.