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Small-batch Pumpkin Cupcakes

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

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

Ingredients

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

Instructions

Pumpkin Cupcakes
    Cup of Yum
  1. Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
  3. 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.
  4. 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.
  5. Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
  1. 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!

Notes

  • *You can replace the spices (not the salt) with 1/2 teaspoon of pumpkin pie spice. 

Nutrition Information

Calories 440kcal (22%)

Nutrition Facts

Serving: 4cupcakes

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.