Pumpkin Cupcakes
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Sugar Spun Run · by Sam Merritt★ 5.0 (18)

Pumpkin Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 9%
CARBS 58G48% OF CAL
2G FIBER9G OTHER47G TOTAL SUGAR
FAT 27G50% OF CAL
16G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, spiced pumpkin cupcakes topped with brown sugar cream cheese frosting. Quintessential autumn flavors that are beginner-friendly to make.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • ¾ cup unsalted butter (cut into pieces)
  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • ¾ teaspoons baking soda
  • ¾ teaspoons baking powder
  • ¾ teaspoon table salt
  • 1 Tablespoon pumpkin spice
  • ½ teaspoon ground cinnamon
  • 2 large eggs (lightly beaten (room temperature preferred))
  • 1 ½ teaspoon vanilla extract
  • 1 cup pumpkin puree¹
  • 2 Tablespoons milk
  • ½ cup unsalted butter (softened)
  • 8 oz cream cheese (softened)
  • 4 Tablespoons light brown sugar (firmly packed)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 3 cups powdered sugar
  • 1-2 Tablespoons heavy cream (optional, this will make your frosting even thinner and silkier. )
PREP
20M
SODIUM
334MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.