Dessertscrazyforcrust5.0
Pumpkin Cupcakes Recipe
EASY Pumpkin Cupcakes with cream cheese icing is one of the best recipes for fall baking. These cupcakes are from scratch and super moist with the best frosting!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the Cupcakes:
2
Note: You can use a hand or a stand mixer for this recipe, or just do it by hand.
3
Preheat oven to 350°F. Line a 12-cavity cupcake pan with liners.
4
Whisk together baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and flour in a small bowl.
(244g) pumpkin puree1 cupbaking powder1 teaspoon(124g) all purpose flour1 cup(226g) cream cheese, softened8 ounces(339g) powdered sugar3 cupscinnamon1 teaspoon
5
Whisk oil, both sugars, and pumpkin until smooth in a large bowl. Whisk in eggs and vanilla, then gently stir in dry ingredients until just combined.
(244g) pumpkin puree1 cuplarge eggs2(124g) all purpose flour1 cup(226g) cream cheese, softened8 ounces(339g) powdered sugar3 cups
6
Fill cupcake pans 2/3 full, making 12 cupcakes. Bake about ⏱️ 14-18 minutes, or until a toothpick comes out clean from the center of the cupcakes. Cool before frosting.
7
Make the Frosting:
8
Using a hand mixer or stand mixer, cream butter and cream cheese until fluffy.
9
Slowly add in powdered sugar and vanilla. Mix until smooth.
10
Frosting option: use a 1M tip for a beautiful cupcake.
11
Topping suggestions: use a pumpkin candy corn or dust with cinnamon
(244g) pumpkin puree1 cupcinnamon1 teaspoon(124g) all purpose flour1 cup(226g) cream cheese, softened8 ounces(339g) powdered sugar3 cups
12
Store in refrigerator for up to 3 days. Cupcakes and frosting can be frozen separately.
Nutrition Facts
calories
455 kcal
fat Content
24 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
48 g
sodium Content
221 mg
protein Content
3 g
cholesterol Content
68 mg
carbohydrate Content
59 g
saturated Fat Content
16 g
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