Pumpkin Cupcakes With Spiced Cream Cheese Icing

Name: Pumpkin Cupcakes With Spiced Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2/3 cups Softened Butter; 1 cup Sugar; 2 teaspoons Vanilla; 2 whole Eggs; 1 can (15 Oz. Can) Pumpkin; 1-1/2 cup Flour; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; _____; FOR THE ICING:; 1 package (8 Oz. Package) Cream Cheese; 2 cups Powdered Sugar; 1 Tablespoon Vanilla; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1 package (4 Oz. Package) Pecan Pieces

Servings: persons

FOR THE CUPCAKES:
2/3 cups Softened Butter
1 cup Sugar
2 teaspoons Vanilla
2 whole Eggs
1 can (15 Oz. Can) Pumpkin
1-1/2 cup Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
_____
FOR THE ICING:
1 package (8 Oz. Package) Cream Cheese
2 cups Powdered Sugar
1 Tablespoon Vanilla
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Cloves
1 package (4 Oz. Package) Pecan Pieces

1
Heat oven to 350 F degrees.
2
For the cupcakes:
3
In a bowl combine butter, sugar and vanilla. Beat at low speed, scraping sides often, until light and fluffy. Add one egg at a time until creamy. Add in the pumpkin and mix well.
4
In a separate bowl combine flour, baking soda, cinnamon, and nutmeg. Add the pumpkin/butter mixture to the dry ingredients; incorporate thoroughly.
5
Scoop into a cupcake liner until 3/4 full; I like to use an ice cream scoop-works great!
6
Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.
7
For the icing:
8
In a small mixing bowl, combine cream cheese, powdered sugar and vanilla. Beat until fully incorporated and smooth, then add in the spices at the last and mix in thoroughly.
9
Let the cupcakes cool completely, and place the icing in the refrigerator for about 20 minutes. Pipe or spread the icing onto the cooled cupcakes. Top with a pecan or pecan piece.

1400

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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:, 2/3 cups Softened Butter, 1 cup Sugar, 2 teaspoons Vanilla, and more.

Yes, Pumpkin Cupcakes With Spiced Cream Cheese Icing 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.

That's it — enjoy your meal!