Description
Who says cupcakes need a sky-high swirl? These beauties keep it simple with a smooth, flat layer of frosting that feels modern, chic, and oh-so-practical. Imagine moist, spiced pumpkin cake topped with velvety cream cheese frosting—easy to make, stack, and pack. No piping bags, no fuss… just autumn joy in every bite. Perfect for lunchboxes, bake sales, or a cozy night with chai and crunchy leaves outside.
Ingredients
For the Cupcakes
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1 ½ cups all-purpose flour
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1 tsp baking powder + ½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves
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1 cup pumpkin purée (not pie filling)
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½ cup granulated sugar
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½ cup brown sugar
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½ cup vegetable oil
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2 large eggs (room temp)
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1 tsp vanilla extract
For the Flat Frosting
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4 oz cream cheese, softened
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2 tbsp unsalted butter, softened
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1 ½ cups powdered sugar, sifted
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½ tsp vanilla extract
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Optional: orange gel food coloring
Instructions
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Preheat & Prep: Heat oven to 350°F (175°C). Line a muffin tin with 12 liners.
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Mix Dry: Whisk flour, baking powder, baking soda, salt, and spices.
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Mix Wet: In another bowl, whisk pumpkin, sugars, oil, eggs, and vanilla until smooth.
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Combine: Gently fold dry into wet until just combined. Batter will be thick.
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Bake: Fill liners ⅔ full. Bake 18–20 mins, until a toothpick comes out clean. Cool completely.
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Frost: Beat cream cheese + butter until creamy. Add powdered sugar + vanilla. Tint if desired. Spread flat across cupcakes with a spatula or butter knife.
Notes
Top with a single candy pumpkin or sprinkle with cinnamon sugar for a cozy fall look—or add Halloween sprinkles for spooky charm!
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 230 Cal Per Cupcake
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g