Pumpkin Pie Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin spice-flavored cupcakes with warm fall flavors like those in pumpkin pie, topped with buttercream frosting. These individual cakes are moist and flavorful, perfect for autumn gatherings or as a dessert treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 15 ounces pumpkin puree (1 can)
- ½ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sweetened condensed milk
- 1 cup all-purpose flour
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup butter (softened to room temperature)
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons milk
- dash of salt
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 206mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.