Pumpkin Cupcakes With Cream Cheese Icing Recipe Recipe

Name: Pumpkin Cupcakes With Cream Cheese Icing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups All-purpose flour, sift before measuring; 1 tablespoon Baking powder; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 1/2 teaspoon Ground ginger; 1/2 teaspoon Ground nutmeg; 1/2 cup Butter, softened; 1 1/3 cups Sugar; 1 cup Mashed or cooked canned pumpkin; 3/4 cup Milk; 3/4 cup Chopped walnuts or pecans

Servings: persons

2 1/4 cups All-purpose flour, sift before measuring
1 tablespoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Ground ginger
1/2 teaspoon Ground nutmeg
1/2 cup Butter, softened
1 1/3 cups Sugar
1 cup Mashed or cooked canned pumpkin
3/4 cup Milk
3/4 cup Chopped walnuts or pecans

1
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
2
Cream butter and sugar until light and fluffy; beat in eggs.
3
Blend in mashed pumpkin.
4
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
5
Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full.
6
Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
7
Frost with cream cheese frosting (cream cheese and confectioners' sugar).

883

kcal

Calories

Fat

126

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 11 ingredients. The key ingredients include: 2 1/4 cups All-purpose flour, sift before measuring, 1 tablespoon Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, and more.

Yes, Pumpkin Cupcakes With Cream Cheese Icing Recipe 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 Icing Recipe

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