Ingredients
1.5 cups All-Purpose Flour
1 cup Pumpkin Puree (100% pure)
1 cup Granulated Sugar
0.5 cup Vegetable Oil
2 tsp Pumpkin Spice
1 tsp Baking Powder
0.5 tsp Salt
8 oz Cream Cheese, softened
0.5 cup Unsalted Butter, softened
1 tsp Cinnamon
1 cup Powdered Sugar
Instructions
Preheat oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
Whisk flour, baking powder, salt, and pumpkin spice in a medium mixing bowl.
Combine sugar, oil, and pumpkin puree in a separate large bowl until smooth.
Fold the dry ingredients into the wet mixture until just combined.
Divide the batter evenly into liners, filling each two-thirds full.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Beat softened cream cheese and butter until smooth, then mix in powdered sugar and cinnamon until creamy.
Frost the cooled cupcakes as desired.
Notes
Ensure ingredients like cream cheese and butter are at room temperature for the smoothest frosting. Do not overmix the batter to maintain a tender crumb. Store frosted cupcakes in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg