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–+ servings
Pumpkin Cream Cheese Cupcakes

Pumpkin Cream Cheese Cupcakes: Indulge in Autumn Bliss!

Indulge in the magic of autumn with soft and spiced Pumpkin Cream Cheese Cupcakes topped with tangy cream cheese frosting. Perfect for fall baking!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 250kcal

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Piping bag Optional

Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese Softened
  • 1/2 cup unsalted butter Softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract For frosting

Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it.
  • Whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  • Sift together flour, sugar, baking powder, baking soda, salt, and spices and add to wet ingredients.
  • Spoon batter evenly into prepared muffin cups. Bake for 18–20 minutes. Let cool completely.
  • Beat softened cream cheese and butter until fluffy. Add powdered sugar and vanilla until smooth.
  • Once cool, frost cupcakes and optionally sprinkle with cinnamon or nutmeg.

Notes

Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1.5mg
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