Description
Indulge in the warm flavors of fall with these delicious Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfect for any autumn gathering or as a sweet treat for yourself!
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a medium bowl, whisk together the dry ingredients. In a large bowl, beat together the wet ingredients until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Divide the batter among the cupcake liners and bake for 18 to 22 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Make the frosting: Beat cream cheese and butter until smooth. Add cinnamon and vanilla, then gradually beat in powdered sugar until creamy.
- Frost the cupcakes: Once cooled, frost the cupcakes and enjoy!
Notes
- For extra flair, top with a sprinkle of cinnamon sugar or chopped candied pecans.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 27g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
