Tiffany’s Pumpkin Cupcakes
Pumpkin cupcakes are a popular treat during the fall season, especially around Halloween and Thanksgiving. They are often topped with cream cheese frosting for a deliciously creamy and tangy flavor combination.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Tiffany’s Pumpkin Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease or line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. Stir 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 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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In a medium bowl, beat together the powdered sugar, cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
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Once the cupcakes are completely cooled, frost with the cream cheese frosting.
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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.