Pumpkin Cupcakes with Cream Cheese Frosting
These cupcakes have so much pumpkin added that they come out extra moist with a dense crumb. These are not a light and fluffy cupcake - they're dense and loaded with pumpkin goodness in the best way.
Servings 12 cupcakes
Calories 452kcal
Ingredients
For the Cupcakes:
- 1 1/3 cups flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup canned pumpkin
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
Cream cheese Frosting:
- 8 ounces cream cheese room temperature
- 1/2 cup butter room temperature
- 3 cups powdered sugar plus more, as needed
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners.
- Add the flour, pumpkin spice, baking powder, baking soda, and salt to a small mixing bowl and whisk to combine. Set aside.
- Add the pumpkin, brown sugar, vegetable oil, and eggs to a large mixing bowl and whisk well to combine.
- Add the dry ingredients to the wet and stir until just combined.
- Fill the muffin wells ? full with the batter.
- Bake for 18-22 minutes or until the tops spring back when touched and a tester comes out clean. Cool completely before frosting.
- For the frosting, add all of the ingredients to the bowl of a stand mixer and beat well with the whisk attachment until smooth and creamy.
- Pipe or spoon the frosting over the cupcakes.
- Store tightly covered in the refrigerator for up to 5 days.
Nutrition
Serving: 1cupcake | Calories: 452kcal | Carbohydrates: 57g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 360mg | Potassium: 137mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2924IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg