Pumpkin Cupcakes With Cream Cheese Frosting
Delicious pumpkin cupcakes topped with a creamy, tangy cream cheese frosting. Perfect for fall!
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Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
Nutritional Value
Calories: 300kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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