Description
Pumpkin Cupcakes with Cream Cheese Frosting are the perfect autumn treat, blending warm spices and moist pumpkin cake topped with creamy frosting. These irresistible cupcakes capture the essence of fall in every bite, making them ideal for gatherings or a cozy night in.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and cinnamon.
- In another bowl, combine pumpkin puree, sugar, eggs, oil, and vanilla; mix until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Divide batter among muffin tins and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes on wire racks before frosting.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar until fluffy.
Notes
- Store cupcakes in an airtight container for up to 3 days.
- Frost just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 22g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg