Mini Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin is a great source of vitamin A and fiber, making these cupcakes a tasty and nutritious treat!
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Mini Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the pumpkin puree, flour, baking powder, cinnamon, nutmeg, and salt.
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In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, beating until creamy.
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Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
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Enjoy your delicious mini pumpkin cupcakes with cream cheese frosting!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
