Pumpkin Cupcakes With Creamy Cream Cheese Frosting Recipe

Name: Pumpkin Cupcakes With Creamy Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup vegetable oil; 4 large eggs; 2 cups sugar; 1 (15 ounce) can pure pumpkin puree; 1 teaspoon vanilla; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; FROSTING; 1/2 cup butter, softened (no substitutes); 1 (8 ounce) package cream cheese, softened; 2 teaspoons vanilla; 2 tablespoons whipping cream, unwhipped; 3 1/2 cups sifted confectioners' sugar

Servings: persons

3/4 cup vegetable oil
4 large eggs
2 cups sugar
1 (15 ounce) can pure pumpkin puree
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
FROSTING
1/2 cup butter, softened (no substitutes)
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups sifted confectioners' sugar

1
Set oven to 350 degrees F (set oven rack to second-lowest position).
2
Prepare 18 muffin tins fitted with paper liners fitted in each tin.
3
For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
4
In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
5
Fill each tin about three-quarters full.
6
Bake for about 18-22 minutes or until cupcakes test done.
7
Cool completely before filling.
8
For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
9
Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
10
Spread onto the top of each cooled cupcake.

2153

kcal

Calories

Fat

325

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 16 ingredients. The key ingredients include: 3/4 cup vegetable oil, 4 large eggs, 2 cups sugar, 1 (15 ounce) can pure pumpkin puree, and more.

Yes, Pumpkin Cupcakes With Creamy 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 Creamy Cream Cheese Frosting

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