Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Look no further for the perfect pumpkin cupcake! These from scratch Pumpkin Cupcakes with Cream Cheese Frosting are moist and spiced and topped with the perfect cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Cooling Time 20

Total Time 1

Servings servings

Calories 440kcal

Author Deborah Harroun

Ingredients

Cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 large eggs at room temperature
1 cup (8 oz) canned pumpkin puree
1/2 cup granulated sugar
1/2 cup light brown sugar lightly packed
1/2 cup vegetable oil

Cream Cheese Frosting

8 oz. cream cheese softened
1/4 cup butter softened
3-4 cups powdered sugar

Instructions

For the Cupcakes:

Preheat oven to 350ºF. Line 12 muffin tins with cupcake liners.
In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. In another bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and vegetable oil.
Add the dry ingredients to the wet ingredients and stir just until combined. Divide the mixture evenly between the 12 prepared cups.
Bake for 20-15 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a cooling rack.

For the frosting:

Cream together the cream cheese and butter until light and fluffy. Gradually add in the powdered sugar until you reach your desired consistency and sweetness. Pipe onto the cooled cupcakes.

Notes

This makes enough cream cheese frosting to generously frost each cupcake. If you don't like a lot of frosting, you can easily halve the frosting recipe.

Slightly adapted from Ina Garten via House Beautiful

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition