Crazy for Crust · by Dorothy Kern★ 5.0 (16)
Pumpkin Cupcakes Recipe
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 8%
CARBS 55G49% OF CAL
2G FIBER8G OTHER45G TOTAL SUGAR
FAT 24G49% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist pumpkin cupcakes with warm fall spices, topped with creamy cheese frosting. A seasonal favorite with rich flavor and tender crumb.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ½ cup (118ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 cup (244g) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 cup (124g) all purpose flour
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (339g) powdered sugar
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 8%
CARBS 55G49% OF CAL
2G FIBER8G OTHER45G TOTAL SUGAR
FAT 24G49% OF CAL
10G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 236mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 47mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.