Pumpkin Cupcakes
User Reviews
4.9
24 reviews
Excellent
Pumpkin Cupcakes
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These tender, moist pumpkin spice cupcakes are topped with a tall swirl of rich and velvety cream cheese frosting!
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Ingredients
Pumpkin Cupcakes
- 1/2 cup salted butter room temperature
- 3 tablespoon vegetable oil
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 1/2 cups all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1 cup butter room temperature
- 5 cups powdered sugar
- 5 to 6 tablespoons milk
Instructions
Cake
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
- In a large bowl, add in the butter, oil, brown sugar, and granulated sugar. Beat with a hand mixer on medium until creamed. Scrape down the sides of the bowl.
- Add in the vanilla extract. Next, add in the eggs one at a time and beat until each egg is completely incorporated. Scrape down the sides of the bowl after each egg.
- Add in the pumpkin puree and beat until incorporated.
- In a separate bowl, add in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
- Add in the dry ingredients in with the wet and beat on low just until the flour is worked into the batter.
- Fill each cupcake liner about 3/4 full of batter.
- Place into the oven for 20 – 25 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out clean or with a few moist crumbs, it’s done!
- Let cool in the pan for 10 minutes and let them finish cooling on a cooling rack.
Frosting
- In a large bowl, add in the cream cheese and butter. Beat with a hand mixer on medium until creamy.
- Add in the powdered sugar and milk. Beat until incorporated. Scrape down the sides of the bowl and beat in any unmixed bits.
- Add the frosting into a piping bag with a straight tip and pipe swirls on the cooled cupcakes.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Cholesterol
62mg
(21%)
Sodium
168mg
(7%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
3274IU
(65%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 62mg | 21% |
| Sodium | 168mg | 7% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 3274IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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