Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
The cupcakes
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
1½
teaspoons
pumpkin pie spice
-
½
cup
canola or vegetable oil
-
2
large
eggs
-
¾
cup
packed brown sugar
-
1
cup
canned pumpkin puree
-
1
teaspoon
pure vanilla extract
The cream cheese frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract until combined.
- Combine the wet ingredients with the dry ingredients and mix until fully combined.
- Fill the cupcake liners ⅔ full with batter and bake for 20-22 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter until smooth, then add the confectioners' sugar, vanilla, and salt, and mix until creamy.
- Frost the cooled cupcakes as desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
You might also like