Homemade Pumpkin Cupcakes
These Homemade Pumpkin Cupcakes are perfectly moist and delicious, filled with warm spices and topped with creamy frosting, making them a must-try autumn treat.
Ingrédients
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fill each cupcake liner about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack.
Frosting
- In a bowl, beat the softened cream cheese and unsalted butter until creamy. Gradually mix in the brown sugar and vanilla extract until fluffy.
- Once the cupcakes are completely cool, frost them using a spatula or piping bag.
Notes
These cupcakes can be personalized with nuts, chocolate chips, or a different frosting flavor. For storage, keep frosted cupcakes in an airtight container in the fridge for up to 5 days.