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Pumpkin Cupcakes

Pumpkin Cupcakes

Jennie Duncan
These Pumpkin Cupcakes are an amazing Fall dessert and with the flavors of pumpkin spice and a tasty yet tangy Cream Cheese Frosting, you will love these cupcakes all Fall long!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Cupcakes, dessert
Servings 24
Calories 219 kcal

Ingredients
  

Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting:

  • 8 oz cream cheese (softened)
  • ½ cup butter (softened)
  • 3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup fall sprinkles

Instructions
 

Cupcakes:

  • Preheat oven to 350 degrees F. Prepare a muffin tin with cupcakes liners and set aside.
  • In a large mixing bowl whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice together.
  • In a seperate bowl whick together vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
  • Add dry ingredients into the bowl with the wet ingredients. Mix until combined.
  • Pour batter into your prepared muffin tin and fill about ⅔ the way full.
  • Bake for 20-23 minutes or until your cupcakes are cooked through and you can insert a toothpick and it come out clean.
  • Remove from the oven and allow to cool for several minutes in the pan then remove to cool completly.

Cream Cheese Frosting:

  • Cream softened cream cheese and butter with an eletric mixer until smooth and creamy. Add powdered sugar and vanilla extract and mix until combined.
  • Place cream cheese is a piping bag and frost cooled cupcakes.
  • Add sprinkles to the cupcakes and serve.

Notes

  • Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness

Nutrition

Calories: 219kcalCarbohydrates: 27gProtein: 2gFat: 12gSaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 120mgPotassium: 71mgFiber: 1gSugar: 22gVitamin A: 1857IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Pumpkin Cupcakes
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