Pumpkin Cupcakes
Moist, fluffy cupcakes loaded with flavor and frosted with cream cheese frosting!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Cupcakes
Cuisine: American
Keyword: baking, cupcake, desert, fall, halloween, pumpkin, thanksgiving
Servings: 15 cupcakes
Calories: 473kcal
Author: Courtney O'Dell
- Pumpkin cupcakes
- 1 ⅔ cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking soda
- ½ teaspoon baking powder 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 eggs
- 1 ½ cups pumpkin puree 1/2 cup canola oil
- ¼ cup water
- Cream Cheese Frosting
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract softened 4 cups powdered sugar
- marzipan pumpkin for decoration
For the pumpkin cupcakes
Preheat the oven to 350 degrees F, prepare a 12-count cupcake pan with paper liners.
In a large mixing bowl combine the flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg with a whisk.
Add the eggs, pumpkin puree, canola oil, and water. Mix with a hand mixer, scraping down the sides of the bowl with a spatula as needed until completely combined.
Fill each liner about 2?3 of the way. Bake for 18-22 minutes or until a toothpick can be inserted and come out clean.
Allow the cupcakes to cool while making the frosting.
For the cream cheese frosting
Beat the softened butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add the powdered sugar until completely combined.
Pipe onto the cooled cupcake and top with a marzipan pumpkin.
Serving: 1g | Calories: 473kcal | Carbohydrates: 69g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 58mg | Sodium: 248mg | Fiber: 1g | Sugar: 55g