Pumpkin Cupcakes with Cream Cheese Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft and moist pumpkin spice cupcakes topped with tangy cream cheese frosting. Festive and aromatic with warming spices, these are perfect for autumn gatherings and celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 1/2 cups (212g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup (56g) unsalted butter, (softened)
- 1/4 cup (60ml) vegetable or canola oil, (divided)
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (105g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (236g) canned pumpkin puree
- 1/4 cup (60ml) fresh strained orange juice
- 8 oz cream cheese (, at room temperature)
- 1/2 cup (112g) unsalted butter (, at room temperature)
- 3 cups (380g) powdered sugar
- 1/2 tsp vanilla extract
At a glance
PER SERVING · TIME 54M
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
- 24m
- Sodium
- 200mg
- 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
- 91mg
- Calcium
- 37mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.