Description
Moist and spiced pumpkin cupcakes topped with a velvety, tangy cinnamon cream cheese frosting. The perfect treat for autumn gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon (for frosting)
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in pumpkin puree, eggs, and vanilla extract until smooth.
- Gently fold dry ingredients into wet ingredients until just combined.
- Distribute batter evenly among liners and bake for 18-22 minutes.
- Allow cupcakes to cool completely on a wire rack.
- Beat cream cheese and butter together, then gradually add powdered sugar and cinnamon until fluffy.
- Pipe frosting onto cooled cupcakes and serve.