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Easy Pumpkin Cupcakes with Cream Cheese Frosting

Delight in these fluffy, spiced pumpkin cupcakes topped with creamy, rich cream cheese frosting—a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup pumpkin puree Make sure it's halal and free from any non-halal additives.
  • 1 cup sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract For the cupcake mixture
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
For the Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For the frosting mixture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a cupcake tin with paper liners.
  3. In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs until smooth. Add in 1 teaspoon of vanilla extract.
  4. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
Baking
  1. Bake in the oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and the remaining vanilla extract, beating until creamy.
Assembly
  1. Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese mixture.

Notes

To keep fresh, store cupcakes in an airtight container in the refrigerator for up to a week. Freeze wrapped cupcakes to maintain flavor for up to three months. Thaw overnight in the refrigerator.