Small-batch Pumpkin Cupcakes

Name: Small-batch Pumpkin Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4 cupcakes
Ingredients: Handheld electric mixer; 1/2 cup (60g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 1/8 teaspoon salt; 1/4 cup (50g) granulated sugar; 1/4 cup (50g) brown sugar; 2 tablespoons vegetable oil; 1 large egg white; 1/4 cup canned pumpkin puree; 1/2 teaspoon vanilla extract; 4 tablespoons (2oz) unsalted butter; 2 ounces cream cheese; 1/4 teaspoon vanilla extract; 1 cup (120g) powdered sugar; Pinch salt

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings
4 cupcakes
Calories
440 kcal
Course
Dessert
Cuisine
American

Small-batch Pumpkin Cupcakes

Jack Kelley

Report

These Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and so, so good.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Special Equipment

Handheld electric mixer optional but convenient

Pumpkin Cupcakes

1/2 cup (60g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon *
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar
2 tablespoons vegetable oil
1 large egg white
1/4 cup canned pumpkin puree
1/2 teaspoon vanilla extract

Cream Cheese Frosting

4 tablespoons (2oz) unsalted butter softened
2 ounces cream cheese softened
1/4 teaspoon vanilla extract
1 cup (120g) powdered sugar sifted, plus more as needed
Pinch salt

Add to Shopping List

Instructions

Pumpkin Cupcakes

Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
In a medium bowl, combine both sugars, vegetable oil, egg white, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.
Divide batter between the prepared cupcake cups, filling about 2/3 of the way full. Bake for 19 to 23 minutes, until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs.
Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.

Cream Cheese Frosting

In a medium bowl, combine butter, cream cheese, and vanilla, and beat until well-combined and fluffy. Add powdered sugar and beat until smooth. If needed, beat in a little more powdered sugar until it reaches your desired consistency. Transfer to a piping bag and pipe onto cooled cupcakes. Serve and enjoy!