Description
Indulge in these delicious Pumpkin Cupcakes with Cream Cheese Frosting. Discover the perfect fall treat today!
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup packed dark brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) brick full-fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, optional
- 1/8 teaspoon salt
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit (175°C). Line a 12-cup muffin pan with cupcake liners.
- Step 2: In a medium bowl, sift the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla extract until combined. Pour the dry ingredients into the wet ingredients and whisk until completely blended.
- Step 4: Use a cookie scoop to divide the batter between the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
- Step 5: When the cupcakes are cool, make the frosting: In a large bow, beat the cream cheese and butter until smooth and creamy. Scrape the bottom and sides often to ensure it’s lump-free.
- Step 6: Add 2 cups powdered sugar (1/2 cup at a time) and mix on low until blended. Add the vanilla, cinnamon (if using), and salt, turn the mixer to medium-high speed, and beat for 1-2 minutes. Add more powdered sugar, as needed, until the desired consistency is reached.
- Step 7: Frost the cooled cupcakes and serve. Enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg