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Delicious Pumpkin Cupcakes

Moist pumpkin cupcakes with warm spices, topped with creamy vanilla frosting—perfect for fall celebrations or cozy desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves optional
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree canned or fresh
Frosting
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream

Equipment

  • Mixing bowls
  • Cupcake tin
  • Hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.
  4. Gradually fold in dry ingredients until fully incorporated.
  5. Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool completely on a wire rack before frosting.
  7. For frosting, beat butter until creamy, gradually add powdered sugar, vanilla, and milk to achieve desired consistency.
  8. Pipe or spread frosting onto cooled cupcakes and serve.

Notes

Top with toasted pecans or a sprinkle of cinnamon for festive presentation. Can be stored in an airtight container for up to 3 days.