Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
The cupcakes
-
1 ½
cups
all-purpose flour
-
½
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
1 ½
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground ginger
-
⅛
tsp
ground cloves
-
¼
cup
unsalted butter
-
¼
cup
vegetable or canola oil
-
½
cup
packed light-brown sugar
-
½
cup
granulated sugar
-
2
large
eggs
-
1
tsp
vanilla extract
-
1
cup
canned pumpkin puree
-
¼
cup
fresh strained orange juice
The frosting
-
8
oz
cream cheese
-
½
cup
unsalted butter
-
3
cups
powdered sugar
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F.
- Whisk together the dry ingredients in a bowl.
- In a stand mixer, mix the sugars, then add butter and half of the oil, whipping until pale and fluffy.
- Add the remaining oil and blend in the eggs one at a time, then mix in the vanilla.
- Alternate adding the flour mixture with pumpkin and orange juice until combined.
- Divide the batter among lined muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool the cupcakes, then prepare the cream cheese frosting.
- Whip together cream cheese and butter until smooth, then mix in vanilla and powdered sugar.
- Frost the cooled cupcakes and store in the refrigerator.
Nutrition Facts (estimated)
Servings
14
Calories
417
Total fat
20g
Total carbohydrates
56g
Total protein
3g
Sodium
194mg
Cholesterol
67mg
You might also like