Pumpkin Spice Cupcakes Recipe

Name: Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 2 cups all-purpose flour; 2 cups granulated sugar; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon kosher salt; 1 cup vegetable oil; 1 (15 ounce) can pumpkin puree; 4 large eggs; Frosting; 1 stick unsalted butter, at room temperature; 8 ounces cream cheese, at room temperature; 3 1/2 cups powdered sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon kosher salt

Servings: persons

Cupcakes
2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
4 large eggs
Frosting
1 stick unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

1
Preheat the oven to 350u00b0F. Line two standard muffin tins with paper liners.
2
Whisk together the flour, sugar, cinnamon, baking soda, and salt in a medium bowl.
3
Beat the vegetable oil, pumpkin, and eggs in the bowl of an electric mixer on medium speed for about 2 minutes, until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated.
4
Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 20 to 24 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely.
5
Beat the butter and cream cheese in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. With the mixer on low speed, add the powdered sugar, a little at a time, blending until well incorporated. Add the vanilla extract and salt and mix until smooth.
6
Spread a generous amount of frosting on top of each cupcake.

2094

kcal

Calories

113

Fat

257

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 15 ingredients. The key ingredients include: Cupcakes, 2 cups all-purpose flour, 2 cups granulated sugar, 1 tablespoon ground cinnamon, and more.

Yes, Pumpkin Spice 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 Spice Cupcakes

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