Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Indulge in the delightful flavors of fall with our Pumpkin Cupcakes topped with Cinnamon Cream Cheese Frosting. These moist and fluffy cupcakes perfectly blend the warm spices of pumpkin pie with a rich, creamy frosting thats sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Makes approximately 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 cup vegetable oil
- 3/4 cup white sugar
- 3/4 cup pure pumpkin
- 6 oz cream cheese (for frosting)
- Powdered sugar (for frosting)
Instructions
- Preheat your oven to 350F (175C) and line a muffin tin with cupcake liners.
- In one bowl, whisk together the dry ingredients: flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: oil, sugars, eggs, vanilla extract, pumpkin puree, and milk until smooth.
- Gradually combine the dry and wet mixtures until just blended; do not overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for about 18 minutes or until a toothpick inserted comes out clean.
- Cool completely before frosting with your prepared cinnamon cream cheese frosting.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg