Pumpkin Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy pumpkin cupcakes with warm fall spices and a luxurious maple-infused cream cheese frosting. A show-stopping seasonal dessert that impresses friends and family all autumn long.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup (125g) all-purpose flour ((measured correctly, see notes))
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 tsp EACH ground nutmeg, ground cloves, salt
- 2 eggs ( at room temperature)
- 1/2 cup canola or vegetable oil
- 3/4 cup packed light brown sugar
- 1 cup canned pumpkin puree ((Libby's brand recommended))
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces full-fat brick cream cheese, (room temperature)
- 8 TBS unsalted butter, (room temperature)
- 3 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 258mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 41mg
- Iron
- 0.78mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 258MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.