Light and Fluffy Pumpkin Cupcakes with Whipped Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cupcakes
Light and Fluffy Pumpkin Cupcakes Ingredients
  • 1 cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon each of ground ginger, ground cloves, and ground nutmeg
  • 1 cup pure pumpkin puree
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • ½ cup of vegetable oil
  • 1 teaspoon vanilla extract
  • Optional garnish: fall-themed sprinkles, ground cinnamon, freshly ground nutmeg, candy corn or pumpkins
Whipped Cream Cheese Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
Cupcake Directions
  1. Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin with paper cupcake liners.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a medium mixing bowl, whisk together the remaining cupcake ingredients.
  4. Pour the wet mixture into the dry mixture and stir until combined.
  5. Scoop the batter into cupcake liners. Fill each muffin tin about ⅔ full.
  6. Bake the cupcakes at 350 degrees for 20 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  7. Cool the cupcakes completely to room temperature.
Cream Cheese Frosting Directions
  1. Use an electric mixer to beat the butter and cream cheese. Beat on medium-high speed for at least 1 minute, until well combined and fluffy.
  2. Add the powdered sugar and vanilla extract to the mixture and mix with your electric mixer on low speed until the powdered sugar is incorporated. Then beat the mixture on medium-high speed until the frosting is light and fluffy.
  3. Spread or pipe the frosting onto each cupcake.
  4. Serve immediately, or cover and refrigerate until serving.
Recipe by Real Life at Home at