Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated white sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3/4 cup solid packed, canned pumpkin puree; Cream Cheese Frosting:; 4 ounces cream cheese, room temperature; 2 tablespoons unsalted butter, room temperature; 1/2 teaspoon pure vanilla extract; 1 1/2 cups confectioners (powdered or icing) sugar, sifted

Servings: persons

Cupcakes:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup solid packed, canned pumpkin puree
Cream Cheese Frosting:
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners (powdered or icing) sugar, sifted

1
Pumpkin Cupcakes:
2
Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
3
In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt.
4
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
5
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.
6
Cream Cheese Frosting:
7
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes.

1080

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes:, 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cupcakes

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