Pumpkin Cupcakes with Cream Cheese Frosting
User Reviews
5.0
9 reviews
Excellent
Pumpkin Cupcakes with Cream Cheese Frosting
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Moist, flavorful pumpkin cupcakes are topped with extra creamy cream cheese frosting in this seriously scrumptious recipe! Get the perfect amount of pure pumpkin, combined with pumpkin spice in these delicious fall cupcakes.
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Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 teaspoons pumpkin pie spice
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 15 ounce can pumpkin puree
Cream Cheese Frosting
- 16 ounces cream cheese softened
- ½ cup butter softened
- 2 cups confectioners sugar sifted
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat the oven to 350°F.
- Get your cupcake pans ready by adding paper liners.
- In a medium bowl, mix together the dry ingredients, the flour, baking soda, baking powder, salt and pumpkin pie spice.
- Beat together the granulated sugar, brown sugar and butter in a stand mixer on medium speed, or with an electric hand mixer.
- Add the eggs, and continue to beat on medium speed until combined.
- Add the pumpkin puree, and continue to beat on medium speed until combined.
- Add the combined dry ingredients to the stand mixer. Beat on low to begin, then turn up the speed to medium and mix just until combined.
- Spoon the cupcake batter into the cupcake liners.
- Bake the cupcakes for 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Add all of the ingredients to a stand mixer.
- Mix on medium speed until smooth and creamy.
- If the frosting is too thick, add 1-2 tablespoons milk to thin it out. Continue adding milk until it reaches your desired consistency.
- Spread the frosting onto the cupcakes once they’ve cooled completely, or transfer the frosting to a piping bag and pipe it onto the cupcakes.
Notes
- This recipe makes 30 full-size cupcakes or 60 mini cupcakes. If making mini cupcakes, only bake for 18-20 minutes.
- To make a healthier version of these cupcakes, use 1/2 cup butter and 1/2 cup applesauce, instead of 1 cup butter.
Nutrition Information
Show Details
Calories
259kcal
(13%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
62mg
(21%)
Sodium
202mg
(8%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
2522mg
(50%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cupcakes
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 202mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 2522mg | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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