Description
Moist pumpkin spice cupcakes topped with a rich cream cheese frosting and festive Halloween sprinkles for a perfect autumn treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Halloween sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Stir in the pumpkin puree and eggs one at a time, then mix in 1 tsp vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Divide batter evenly among the cupcake liners and bake for 18-22 minutes or until a toothpick comes out clean.
- Remove from oven and cool completely on a wire rack.
- Beat softened cream cheese and butter together until smooth, then gradually add powdered sugar and vanilla extract.
- Pipe frosting onto cooled cupcakes and immediately garnish with Halloween sprinkles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American