Pumpkin Cupcakes With Cream Cheese Frosting

Pumpkin Cupcakes are a favorite in my family, and this recipe will make your kitchen smell delicious.
I think this recipe for the cupcakes and cream cheese frosting is pretty easy, and can be doubled, to make two dozen if you like.

This is absolutely my favorite time of the year to bake, and pumpkin desserts are my favorite. Yum!!


Recipe for Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients for Cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 large eggs
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil



Preheat oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
In a medium bowl, stir together first 6 ingredients. In a larger bowl, whisk together the eggs, canned pumpkin, granulated sugar, brown sugar and vegetable oil.
Add the flour mixture and stir until combined. Spoon the batter into cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cool cupcakes completely before frosting.

Ingredients for Cream Cheese Frosting:

1/2 cup butter (1 stick) at room temperature
1 8oz. package of cream cheese at room temperature
2 1/2 cups powered sugar
1 teaspoon vanilla extract

With an electric mixer, beat the butter and cream cheese together, about 3 minutes until smooth. Scrape down sides of bowl to ensure even mixing.
Beat in the vanilla extract just until mixed. Slowly add the powdered sugar and beat until desired thickness. Frost cupcakes with a spatula, or spoon into a piping bag and decorate. Add decorative sprinkles if desired.

Makes 1 dozen cupcakes.