Pumpkin Cupcakes
Moist, fluffy cupcakes loaded with flavor and frosted with cream cheese frosting!
Servings: 15 cupcakes
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 69g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Cholesterol: 58mg | Sodium: 248mg | Fiber: 1g | Sugar: 55g
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