Pumpkin Cupcakes
Pumpkin cupcakes are a popular fall dessert and are often enjoyed during Halloween and Thanksgiving.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 1 cup Pumpkin puree
- 1.5 cup All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 unit Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Cream cheese
- 0.25 cup Unsalted butter
- 2 cup Powdered sugar
- 2 tablespoon Milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and unsalted butter until smooth.
- Gradually add the powdered sugar and continue to beat until creamy.
- Add the milk and mix until well combined.
- Pipe or spread the cream cheese frosting onto the cooled cupcakes.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 25g
- 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.