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5 from 1 vote

Pumpkin Cupcakes with Cream Cheese Frosting

Melt in your mouth soft pumpkin cupcakes with a homemade cream cheese frosting.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Cupcakes
Cuisine: American
Keyword: Pumpkin Cupcakes, Pumpkin Cupcakes with Cream Cheese Frosting
Servings: 15 servings
Calories: 371kcal
Author: Julie of CookedbyJulie.com

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp  baking powder
  • 1 tsp  baking soda
  • 1 tsp  cinnamon
  • 1 tsp  vanilla extract
  • pinch of salt
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 3 eggs

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 4 ounces unsalted butter
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk
  •  

Instructions

  • Preheat oven to 350 degrees F.
  • Line a muffin tin with cupcake wrappers and set aside.
  • In a large bowl, combine the all-purpose flour, cinnamon, salt, baking soda, and baking powder.
  • In a sperate bowl, combine the oil, sugar, eggs, pumpkin puree, and vanilla extract.
  • Pour the pumpkin mixture into the flour mixture and mix until well combined.
  • Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 18-20 minutes or until done.
  • To make the cream cheese frosting, mix the butter and cream cheese until smooth.
  • Add the powdered sugar, vanilla, milk, and mix for 3-5 minutes.
  • Using a piping bag, frost the cooled cupcakes and enjoy!

Notes

  • Don't overmix the batter.
  • Don't overbake the cupcakes.
  • Frost the cupcakes when they're completely cooled.

Nutrition

Calories: 371kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 154mg | Potassium: 134mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2980IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 1.3mg