Pumpkin Cupcakes: Indulgent Treats with Cinnamon Cream Cheese Frosting
Pumpkin cupcakes are a perfect fall treat topped with rich cinnamon cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the sugars with the pumpkin puree, oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, whip together cream cheese, butter, powdered sugar, and cinnamon until smooth.
- Spread or pipe the frosting onto the cooled cupcakes.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Frosted cupcakes can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg