Pumpkin Cupcakes with Cream Cheese Frosting
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Live Well Bake Often · by Danielle Rye★ 4.9 (36)

Pumpkin Cupcakes with Cream Cheese Frosting

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 8%
CARBS 43G43% OF CAL
2G FIBER34G SUGAR7G OTHER
FAT 24G55% OF CAL
10G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft, moist pumpkin cupcakes topped with tangy cream cheese frosting. A seasonal dessert for pumpkin lovers with warm spice flavors.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup (125 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup (250 grams) pumpkin puree ((NOT pumpkin pie filling))
  • 1/2 cup (120 ml) canola or vegetable oil
  • 1/2 cup (100 grams) light brown sugar (, packed)
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (8-ounce) package brick-style cream cheese (, softened)
  • 1/2 cup (115 grams) unsalted butter (, softened)
  • 2 cups (240 grams) confectioners sugar
PREP
30M
SODIUM
184MG
ESTIMATE
COMPLETE

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