Pumpkin Cupcakes
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5.0
54 reviews
Excellent
Pumpkin Cupcakes
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These pumpkin cupcakes are filled with pumpkin puree and spices, then baked and topped with a generous amount of cream cheese frosting. The ultimate fall treat that's perfect for parties and even for Thanksgiving day.
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Ingredients
For the cake
- 2 eggs
- 1 1/4 cups granulated sugar
- 1 cup pumpkin puree
- 3/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- cooking spray
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 candy pumpkins optional garnish
Instructions
For the cupcakes
- Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
- Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
- Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 15-18 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
- Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
For the frosting
- Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
- Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Place the frosting in a piping bag fitted with a decorative tip. Pipe the frosting on the cupcakes, then top each cupcake with a candy pumpkin. Serve.
Notes
- If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger, cloves and nutmeg mixed in.
- You can either use paper cupcake liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
75g
(25%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
68mg
(23%)
Sodium
281mg
(12%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
3707IU
(74%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 281mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 3707IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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