Pumpkin Cupcakes
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
12 cupcakes
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Calories
492 kcal
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Course
Dessert, Baked Goods
-
Cuisine
American
Pumpkin Cupcakes
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Soft, buttery Pumpkin Cupcakes with a brown sugar infused cream cheese frosting. My recipe yields perfectly spiced Fall treats that can be prepped and in the oven in under 20 minutes! Be sure to check out the how-to VIDEO!
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Ingredients
Cupcakes
- ¾ cup unsalted butter cut into pieces
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large eggs lightly beaten (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree¹
- 2 Tablespoons milk
Brown Sugar Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 4 Tablespoons light brown sugar firmly packed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups powdered sugar
- 1-2 Tablespoons heavy cream optional, this will make your frosting even thinner and silkier.
Instructions
- Preheat oven to 350F (177C) and line a muffin tin with paper liners. Set aside.
- Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside.
- In a separate large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
- Return to your bowl with the melted butter and ensure that it is not hot to the touch (should not feel very warm) Add eggs and vanilla to the butter mixture and stir or whisk well.
- Add pumpkin puree and milk to the pumpkin mixture and stir until completely combined.
- Gradually stir your dry ingredients into your wet until completely combined, taking care to not over-mix the batter.
- Evenly divide cupcake batter into prepared muffin tins (filling each about ⅔-¾ full) and bake on 350 for 20 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
- Allow to cupcakes to cool completely before icing.
Brown Sugar Cream Cheese Frosting
- In the bowl of a stand mixer with a paddle attachment (or in a large bowl using an electric mixer) beat together cream cheese and butter, until well-creamed.
- Add brown sugar, vanilla extract, and salt and beat on medium-high speed until well-combined (about 15-30 seconds). Pause mixer to scrape down sides of bowl, and then beat again to make sure all ingredients are combined.
- Reduce mixer speed to low and gradually, about ½ cup at a time, add powdered sugar until combined. Scrape sides and bottom of bowl again.
- If using heavy cream, add now (1 Tablespoon at a time) and beat on high speed for 30 seconds -- until frosting is smooth and silky. Scrape down sides of bowl once more and beat briefly.
- Spread or pipe frosting over cooled cupcakes.
- Enjoy!
Equipments used:
Notes
- Make sure this is 100% pumpkin puree and not pumpkin pie filling (which contains spices and other ingredients). The only ingredient on the back of the label should be pumpkin.
- Store in an airtight container at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days. Cupcakes may also be wrapped well and frozen.
Nutrition Information
Show Details
Serving
1cupcake with frosting
Calories
492kcal
(25%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
105mg
(35%)
Sodium
271mg
(11%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
4086IU
(82%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1cupcake with frosting | |
| Calories | 492kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 271mg | 11% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 4086IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| 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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