Pumpkin Cupcakes with Cream Cheese Frosting
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Sally's Baking Addiction · by Sally★ 4.9

Pumpkin Cupcakes with Cream Cheese Frosting

NUTRITION · PER SERVING180M COOK
CAL 22%·PRO 8%
CARBS 53G48% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER43G TOTAL SUGAR
FAT 24G50% OF CAL
9G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist pumpkin spice cupcakes topped with tangy cream cheese frosting. A fall favorite that's perfect for celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1/2 cup (120ml) canola or vegetable oil*
  • 2 large eggs
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 cup (226g) canned pumpkin puree*
  • 1 teaspoon pure vanilla extract
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1/8 teaspoon salt
PREP
20M
SODIUM
256MG
ESTIMATE
COMPLETE

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