Pumpkin Cupcakes With Cream Cheese Frosting Recipe

Name: Pumpkin Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Whole Wheat Flour; 1/2 cups All-purpose Flour; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/2 cups Canola Oil; 1 whole Egg; 1/2 cans (15 Oz. Size) Pumpkin; 2 Tablespoons Maple Syrup; 3/4 cups Brown Sugar, Packed; 1 teaspoon Vanilla Extract; FOR THE FROSTING:; 8 ounces, weight Neufchatel Cheese; 1 stick Butter; 1-1/2 cup Powdered Sugar; 2 teaspoons Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1/2 cups Whole Wheat Flour
1/2 cups All-purpose Flour
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/2 cups Canola Oil
1 whole Egg
1/2 cans (15 Oz. Size) Pumpkin
2 Tablespoons Maple Syrup
3/4 cups Brown Sugar, Packed
1 teaspoon Vanilla Extract
FOR THE FROSTING:
8 ounces, weight Neufchatel Cheese
1 stick Butter
1-1/2 cup Powdered Sugar
2 teaspoons Vanilla Extract

1
Preheat your oven to 350F and grease your cupcake tins or drop in some cupcake liners.
2
In a bowl, combine the flours, baking soda, salt, cinnamon, ground cloves, and nutmeg. Set aside.
3
In another bowl, stir together the canola oil, egg, pumpkin, syrup, brown sugar and 1 teaspoon of vanilla. Add the dry ingredients and stir to combine.
4
Spoon batter into prepared cupcake tin and bake for 30-35 minutes. Let cool completely before icing.
5
To make frosting, beat cream cheese, butter, powdered sugar and 2 teaspoons of vanilla together until thick and smooth. Transfer icing into a pastry bag with a tip or a plastic bag with the tip cut off. Frost cupcakes and store in the refrigerator until serving.

1122

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.

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

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Whole Wheat Flour, 1/2 cups All-purpose Flour, 3/4 teaspoons Baking Soda, and more.

Yes, Pumpkin Cupcakes With Cream Cheese Frosting 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 With Cream Cheese Frosting

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