Pumpkin Cupcakes with Cream Cheese Frosting- Soft pumpkin cupcakes topped with the creamiest cream cheese frosting.
Happy Pumpkin Season Friends! Let’s celebrate with cupcakes. 🧡
- Flour + Baking soda + Baking powder
- Ground cinnamon + Salt
- Egg + Vanilla
- Coconut palm sugar or brown sugar
- Pumpkin puree
- Cream cheese
Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling.
For the Cupcakes: Your butter for the batter will be melted. After melting, let it cool to about room temperature before adding it to the batter.
Cupcake Batter: After mixing the wet ingredients, you will fold in the dry ingredients gradually, not beat. This will give your cupcakes a soft and fluffy texture.
Frosting: Make sure your butter and cream cheese are at room temperature. Also, if needed, you can add a bit more powdered sugar to achieve the desired consistency you want. I would do this gradually , about 1/4 cup at a time.
Try These Pumpkin Desserts Too!
- Baked Pumpkin Doughnuts with Maple Glaze
- Pumpkin Cake for Two
- Chocolate Chip Oatmeal Pumpkin Bread
- Pumpkin Mousse Pastry Cups
- Pumpkin Chocolate Chip Bars
- Chocolate Pumpkin Pie
Used in this Recipe:
- 1 cup flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- dash of salt
- 1/2 cup butter, melted, then, cooled
- 2 eggs
- 3/4 cup coconut palm sugar or brown sugar
- 1 cup pumpkin puree
- 1 tsp vanilla
- 8 oz cream cheese, softened
- 1/2 cup butter , softened
- 2 TBSP shortening
- 1 TBSP vanilla
- 3 cups powdered sugar
- Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with liners.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Set aside.
- In a mixing bowl, beat together eggs, sugar and vanilla. Then, add in vanilla pumpkin and melted butter. Beat until fully combined.
- Gradually fold in (don't beat!) flour mixture and fold until well combined.
- Divide batter evenly into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool completely before frosting.
- Beat butter, shortening, vanilla and cream cheese until creamy. Gradually add in powdered sugar and beat until fluffy. Frost on cooled cupcakes.
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Amount Per Serving: Calories: 369Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 72mgSodium: 240mgCarbohydrates: 51gFiber: 1gSugar: 41gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate