Description
Delight in the warm flavors of fall with these moist Pumpkin Cupcakes topped with luscious Pumpkin Spice Cream Cheese Frosting. Perfectly spiced and tender, these cupcakes are a wonderful treat for any autumn gathering.
Ingredients
Scale
Cupcakes
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin purée (about 1 3/4 cups, not pie filling)
Frosting
- 1 recipe Pumpkin–Cream Cheese Frosting (prepare your favorite version or see linked recipe)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and place a rack in the middle position. Line two 12-cup muffin pans with paper liners to prevent sticking and ease cupcake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt until evenly combined and lumps are broken up. Set aside.
- Combine Sugar and Oil: Using a stand mixer with a paddle attachment, beat granulated sugar and vegetable oil on medium speed until the sugar is incorporated and the mixture becomes slightly fluffy, about one minute.
- Add Eggs and Pumpkin: Add eggs one at a time, beating well after each addition to achieve a smooth batter. Lower speed to medium-low, add pumpkin purée, and mix for about 30 seconds until just combined. Scrape down bowl sides and paddle.
- Add Dry Ingredients: On low speed, gradually add the flour mixture in batches, mixing until nearly combined, about one minute. Avoid overmixing to keep cupcakes tender.
- Fold Batter: Remove the bowl and gently fold in any remaining dry flour from the sides or bottom with a rubber spatula to create a homogeneous batter.
- Fill Muffin Pans: Spoon batter into muffin cups, filling each about three-quarters full (around a heaping 1/4 cup) to prevent overflow during baking.
- Bake Cupcakes: Place the pans side by side in the oven. Bake for 12 minutes, then rotate pans front to back and side to side for even baking. Continue baking for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Transfer pans to wire racks and allow cupcakes to cool in pans for 5 minutes. Then remove cupcakes and cool completely on racks to avoid sogginess and set crumb texture.
- Frost Cupcakes: Once fully cooled, frost cupcakes generously with your prepared Pumpkin–Cream Cheese Frosting for a rich and spiced finish.
Notes
- Be careful not to overmix batter once dry ingredients are added to keep cupcakes light and fluffy.
- Use pumpkin purée, not canned pumpkin pie filling, for authentic texture and flavor.
- For best results, ensure cupcakes are completely cool before frosting to prevent melting.
- You can prepare the frosting ahead of time and refrigerate it; bring to room temperature and beat before frosting.
- Store baked and frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
