Pumpkin Cupcakes with Cream Cheese Frosting – delicious moist spiced pumpkin cupcakes easy to make

Pumpkin Cupcakes with Cream Cheese Frosting

In my family it’s a tradition to eat pumpkin from November till February and we love it in many ways, from simply baked into the oven to use it for preparing pies or cakes. These pumpkin cupcakes are just wonderful. They are light, moist, delicious and the cream cheese frosting is delicate and tangy. The pumpkin flavor and the specific spices added into the composition give a special touch to these cupcakes.

Ingredients Pumpkin Cupcakes with Cream Cheese Frosting

(for 12 cupcakes)

For the cupcakes

• 250 g all purpose flour
• ½ teaspoon baking soda
• a pinch of salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 medium sized eggs
• 200 g Demerara brown sugar
• 100 ml vegetable oil
• 200 g pumpkin puree
• 1 teaspoon vanilla extract
• 50 g yogurt

For the frosting

• 200 g Philadelphia cream cheese
• 150 g butter
• 250 g powdered sugar
• 1 teaspoon vanilla extract

Directions Pumpkin Cupcakes with Cream Cheese Frosting

Preheat the oven at 175 Celsius. Prepare the muffin tin and line it with muffin cases.

Put flour, baking soda, salt, cinnamon, nutmeg and ginger into a bowl and mix them together. Mix eggs with sugar until creamy. Add oil and homogenize. Then add pumpkin puree, vanilla and finally the dry mixture. Beat the composition until smooth and evenly mixed.

Divide the batter between the 12 muffin cases and bake for about 20 minutes or until the cakes are well risen and firm on top. Then transfer the cupcakes on a wire rack and allow to cool.

Meanwhile, prepare the frosting. Mix cream cheese with butter until smooth. Add powdered sugar and vanilla extract and continue mixing until all sugar is dissolved. Place the mixture into the fridge for at least 30 minutes, as chilling it will help it firm up.

Transfer the frosting into a piping bag and decorate the cupcakes as desired. Optionally, you can sprinkle some nonpareils and decorate with mini fondant shaped pumpkins.

Keep in a cool place until served.