Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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4.9
129 reviews
Excellent
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Flavorful and moist Pumpkin Cupcakes recipe topped with cinnamon cream cheese frosting and a pumpkin candy, for a fun and easy fall dessert!
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Ingredients
- 1 cup pumpkin puree , canned or homemade
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 1/2 cup oil (vegetable or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
Frosting:
- 1/4 cup unsalted butter , room temperature
- 8 ounces cream cheese , room temperature
- 2-3 cups powdered sugar (depending on the frosting consistency you want)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 12 candy pumpkins , optional, for garnish
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Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large mixing bowl, combine sugars, eggs, pumpkin purée, oil, and vanilla.
- In a separate bowl combine flour, baking soda, baking powder, spices, and salt.
- Add dry ingredients to the bowl with the pumpkin mixture and stir to combine.
- Divide the batter evenly among prepared muffin tin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes to a cooling rack and cool completely before frosting.
For the Cinnamon Frosting:
- Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
- Frost the cupcakes and garnish with pumpkin candy, if desired.
Notes
- Storage Instructions: Store pumpkin cupcakes covered, in the refrigerator for 2-3 days after baking.
- Make-Ahead Instructions: These pumpkin cupcakes can be made up to 2 day in advance and stored (covered) in the refrigerator.
- Freezing Instructions: Frosted and unfrosted cupcakes can be stored in the freezer for 2-3 months.
Nutrition Information
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Calories
395kcal
(20%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
60mg
(20%)
Sodium
259mg
(11%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
3596IU
(72%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 259mg | 11% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 3596IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
129 reviews
Excellent
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