Pumpkin Cupcakes Recipe

Name: Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup Self-Rising Flour; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Ginger, Cloves And Nutmeg; 1/2 teaspoons Salt; 3/4 cups Granulated Sugar; 1/2 cups Unsalted Butter, Room Temperature; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 3/4 cups Pumpkin Puree; _____; FOR THE CREAM CHEESE FROSTING:; 4 ounces, weight Cream Cheese, Room Temperature; 2 Tablespoons Unsalted Butter, Room Temperature; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Powdered (Icing) Sugar; Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)

Servings: persons

FOR THE CUPCAKES:
1-1/2 cup Self-Rising Flour
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Ginger, Cloves And Nutmeg
1/2 teaspoons Salt
3/4 cups Granulated Sugar
1/2 cups Unsalted Butter, Room Temperature
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
3/4 cups Pumpkin Puree
_____
FOR THE CREAM CHEESE FROSTING:
4 ounces, weight Cream Cheese, Room Temperature
2 Tablespoons Unsalted Butter, Room Temperature
1/2 teaspoons Pure Vanilla Extract
2 Tablespoons Powdered (Icing) Sugar
Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)

1
Preheat oven to 350 degrees F (177 degrees C). Place a rack in the middle of the oven. Line muffin cups with paper liners.
2
1. In a bowl, sift the dry ingredients (flour, ground spices and salt).
3
2. Using an electric hand or stand mixer, cream sugar and butter until light and fluffy.
4
3. Add eggs one at the time and continue to mix till incorporated. Throw in the vanilla extract.
5
4. With the mixer on low, add the flour and pumpkin puree, in three additions, ending with the flour.
6
5. Using an ice cream scoop, fill the muffin cups evenly with the batter.
7
6. Place in the oven and bake for about 18-20 minutes. Place on a wire rack to cool.
8
Now onto the frosting-the best part, if you ask me.
9
1. With a hand mixer, beat cream cheese, butter, vanilla extract and confectioner's sugar until smooth and fluffy.
10
2. Using a piping bag, pipe the frosting on the cooled cupcakes.
11
3. Sprinkle with your favorite chopped or whole nuts. In my case, I love whole pecans.

696

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 cup Self-Rising Flour, 1 teaspoon Ground Cinnamon, 1/4 teaspoons Ground Ginger, Cloves And Nutmeg, 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

How did you like this recipe?

Frequently Asked Questions