Pumpkin Cupcakes With Creamy Pumpkin Frosting
Pumpkin Cupcakes with Creamy Pumpkin Frosting are the quintessential fall dessert, marrying the warm spices of pumpkin pie with a velvety cream cheese frosting. These soft, fluffy cupcakes are perfect for cozy gatherings and will fill your kitchen with an irresistible aroma. Easy to bake and delightful to taste, they’re sure to be a hit at any celebration or as an everyday treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- â…“ cup vegetable oil
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Combine wet and dry mixtures gently until just combined.
- Fill cupcake liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with whipped cream cheese and powdered sugar.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg