Pumpkin Cupcakes

Pumpkin Cupcakes
SERVINGS
15
SERVING SIZE
1  cupcake
YIELD
15 cupcakes
PREP TIME
25 mins
Ingredients
  • 1   cup all-purpose flour
  • 1   cup sugar
  • 1   teaspoon baking powder
  • 1/4  teaspoon baking soda
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground cinnamon
  • 2   eggs, slightly beaten
  • 1   cup canned pumpkin
  • 1/2  cup cooking oil
  • 1/2  cup chopped pecans (optional)
  • 1   can Cream Cheese Frosting
Cinnamon Cream Cheese Buttercream
  • 1   cup unsalted butter, softened
  • 6   ounces cream cheese, softened
  • 1 1/2  cups powdered sugar
  • 2   tablespoons whipping cream
  • 1   teaspoon vanilla
  • 1/2  teaspoon ground cinnamon
  •  pinch salt

Related Video
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Directions
1. 
Preheat oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2. 
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in medium bowl.
3. 
In another medium bowl, combine eggs, pumpkin, and oil. Add all at once to flour mixture; stir just until moistened. Fold in pecans, if desired. Spoon batter into prepared muffin cups, filling each about two-thirds full.
4. 
Bake for 20 to 25 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack. Spread frosting on cupcakes.
Cinnamon Cream Cheese Buttercream
1. 
In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar; beat until combined, then beat on high speed for 2 minutes. Add cream, vanilla, cinnamon, and salt and beat for 1 minute until fluffy. Makes 3 cups.

Variation

  • Blogger Variation by Jocelyn Delk-Adams of Grandbaby Cakes

    For Jocelyn's version, add a cinnamon roll swirl. Mix together 3 tablespoons melted unsalted butter, 1/3 cup packed light brown sugar, 3/4 teaspoon cinnamon, and 1 1/2 teaspoons all-purpose flour. Alternate adding cupcake batter and swirl mixture into prepared muffin cups, filling each about two-thirds full. Then using a skewer or toothpick, gently swirl batter into pretty whirl pattern. Bake as directed. Top with Cinnamon Cream Cheese Buttercream.

nutrition information

Per Serving: cal. (kcal) 321, Fat, total (g) 15, chol. (mg) 47, sat. fat (g) 5, carb. (g) 47, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 39, pro. (g) 2, vit. A (IU) 2721.05, vit. C (mg) 0.59, Thiamin (mg) 0.07, Riboflavin (mg) 0.1, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 147, Potassium (mg) 66, calcium (mg) 40.39, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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