Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pumpkin Cupcakes with Cream Cheese Frosting
Print Recipe
Moist, flavorful pumpkin cupcakes are topped with extra creamy cream cheese frosting in this seriously scrumptious recipe! Get the perfect amount of pure pumpkin, combined with pumpkin spice in these delicious fall cupcakes.
Course
Dessert
Cuisine
American
Prep Time
30
minutes
mins
Cook Time
25
minutes
mins
Total Time
55
minutes
mins
Servings
30
cupcakes
Calories
259
Author
Whitney Bond
Ingredients
Cupcakes
2
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
kosher salt
4
teaspoons
pumpkin pie spice
1
cup
brown sugar
1
cup
granulated sugar
1
cup
unsalted butter
softened
4
large eggs
15
ounce
can pumpkin puree
Cream Cheese Frosting
16
ounces
cream cheese
softened
½
cup
butter
softened
2
cups
confectioners sugar
sifted
1
teaspoon
vanilla extract
Instructions
Cupcakes
Preheat the oven to 350°F.
Get your cupcake pans ready by adding paper liners.
In a medium bowl, mix together the dry ingredients, the flour, baking soda, baking powder, salt and pumpkin pie spice.
Beat together the granulated sugar, brown sugar and butter in a stand mixer on medium speed, or with an electric hand mixer.
Add the eggs, and continue to beat on medium speed until combined.
Add the pumpkin puree, and continue to beat on medium speed until combined.
Add the combined dry ingredients to the stand mixer. Beat on low to begin, then turn up the speed to medium and mix just until combined.
Spoon the cupcake batter into the cupcake liners.
Bake the cupcakes for 25 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer the cupcakes to a wire rack to cool completely before frosting.
Cream Cheese Frosting
Add all of the ingredients to a stand mixer.
Mix on medium speed until smooth and creamy.
If the frosting is too thick, add 1-2 tablespoons milk to thin it out. Continue adding milk until it reaches your desired consistency.
Spread the frosting onto the cupcakes once they’ve cooled completely, or transfer the frosting to a piping bag and pipe it onto the cupcakes.
Notes
This recipe makes 30 full-size cupcakes or 60 mini cupcakes.
If making mini cupcakes, only bake for 18-20 minutes.
To make a healthier version of these cupcakes
, use 1/2 cup butter and 1/2 cup applesauce, instead of 1 cup butter.
Nutrition
Calories:
259
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
62
mg
|
Sodium:
202
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
2522
mg
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg