Pumpkin Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft pumpkin cupcakes with warm fall spices, topped with creamy cream cheese frosting. A classic autumn dessert that's easy to make from scratch and perfect for seasonal gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 cup pumpkin puree
- ½ cup salted butter (melted)
- ¼ cup sour cream (room temperature)
- ¾ cup whole milk (room temperature)
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 Tablespoon pumpkin pie spice
- Cream Cheese Frosting
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 94mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 24mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.