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–+ servings

Pumpkin Cupcakes

Deliciously moist pumpkin cupcakes topped with cream cheese frosting, perfect for fall celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree canned or fresh
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Prepare Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fill each cupcake liner about 2/3 full with the batter.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool completely before frosting.
Make Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
  3. Frost the cooled cupcakes with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days.

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