Pumpkin Cream Cheese Cupcakes
Pumpkin Cream Cheese Cupcakes are the perfect fall treat, blending the rich flavors of pumpkin with a luscious cream cheese frosting. These moist, fluffy cupcakes are ideal for cozy gatherings and holiday celebrations. Topped with velvety frosting and a hint of cinnamon, each bite offers a delightful taste of autumn that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 8 oz full-fat cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Gently combine wet and dry ingredients until just mixed.
- Fill each cupcake liner about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- For frosting, beat cream cheese and butter until smooth; gradually add powdered sugar until creamy. Frost cooled cupcakes generously.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 250
- Sugar: 20g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg