Pumpkin Cream Cheese Cupcakes
Pumpkin Cream Cheese Cupcakes are the ultimate fall indulgence, combining the rich flavors of pumpkin spice with a velvety cream cheese frosting. These moist and fluffy cupcakes are not only simple to make but also visually stunning, making them perfect for gatherings or cozy evenings at home. Each bite delivers a deliciously sweet escape that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- 8 oz cream cheese (full-fat)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (69g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg