Description
Delicious pumpkin cupcakes topped with cinnamon cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, sugar, pumpkin, eggs, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill cupcake liners with batter and bake for 20-25 minutes.
- Let cool completely before frosting.
- For frosting, beat cream cheese, butter, powdered sugar, and cinnamon until smooth.
- Frost cooled cupcakes and serve.
Notes
- Store cupcakes in an airtight container.
- Best enjoyed within three days.
- You can add nuts or chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cupcakes with cinnamon cream cheese frosting