Pumpkin Cupcakes: Indulgent Treats with Cinnamon Cream Cheese Frosting
Delight in these moist pumpkin cupcakes topped with a rich cinnamon cream cheese frosting, perfect for any fall celebration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
- In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes.
- Let cupcakes cool completely before frosting.
- For the frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth and creamy.
- Frost cooled cupcakes generously and serve.
Notes
- Use fresh pumpkin puree for a more intense flavor.
- For added texture, consider folding in nuts or chocolate chips.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg