Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Self-Rising Flour; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Ginger, Cloves And Nutmeg; 1/2 teaspoons Salt; 3/4 cups Granulated Sugar; 1/2 cups Unsalted Butter, Room Temperature; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 3/4 cups Pumpkin Puree; _____; FOR THE CREAM CHEESE FROSTING:; 4 ounces, weight Cream Cheese, Room Temperature; 2 Tablespoons Unsalted Butter, Room Temperature; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Powdered (Icing) Sugar; Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Self-Rising Flour
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Ginger, Cloves And Nutmeg
1/2 teaspoons Salt
3/4 cups Granulated Sugar
1/2 cups Unsalted Butter, Room Temperature
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
3/4 cups Pumpkin Puree
_____
FOR THE CREAM CHEESE FROSTING:
4 ounces, weight Cream Cheese, Room Temperature
2 Tablespoons Unsalted Butter, Room Temperature
1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Powdered (Icing) Sugar
Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)

1
Preheat oven to 350 degrees F (177 degrees C). Place a rack in the middle of the oven. Line muffin cups with paper liners.
2
1. In a bowl, sift the dry ingredients (flour, ground spices and salt).
3
2. Using an electric hand or stand mixer, cream sugar and butter until light and fluffy.
4
3. Add eggs one at the time and continue to mix till incorporated. Throw in the vanilla extract.
5
4. With the mixer on low, add the flour and pumpkin puree, in three additions, ending with the flour.
6
5. Using an ice cream scoop, fill the muffin cups evenly with the batter.
7
6. Place in the oven and bake for about 18-20 minutes. Place on a wire rack to cool.
8
Now onto the frosting-the best part, if you ask me.
9
1. With a hand mixer, beat cream cheese, butter, vanilla extract and confectioner's sugar until smooth and fluffy.
10
2. Using a piping bag, pipe the frosting on the cooled cupcakes.
11
3. Sprinkle with your favorite chopped or whole nuts. In my case, I love whole pecans.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Self-Rising Flour, 1 teaspoon Ground Cinnamon, 1/4 teaspoons Ground Ginger, Cloves And Nutmeg, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions