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Pumpkin Cupcakes with Cream Cheese Frosting
Something light ‘n’ creamy for Halloween

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Pumpkin Cupcakes with Cream Cheese Frosting

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Ingredients

Adjust Servings:
For the cupcakes:
125 g Plain flour
1 tbsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1 1/2 Gingerbread spices
120 ml Vegetable oil
2 Large eggs
150 g Muscavado sugar
1 tsp Vanilla extract
500 g Pumpkin
150 g Crystal sugar
500 ml Milk
For the frosting:
225 g Cream cheese
115 g Butter
360 g Caster sugar
1 tsp Vanilla extract
1/8 Salt
Cuisine:

Ingredients

  • For the cupcakes:

  • For the frosting:

Directions

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Super moist and easy pumpkin spice cupcakes with delicious cream cheese frosting on top! This recipe yields about 12 cupcakes. The cream cheese frosting doesn’t take away from the pumpkin flavor. Rather, it lets the pumpkin cupcakes shine.

Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cupcakes with Cream Cheese Frosting

Preheat the oven to 180°C. Line a 12-cup muffin pan with cupcake liners.

Prepare the pumpkin puree. Take a cooking pot and add the pumpkin, cut in cubes, the sugar and milk. Let it simmer for 15-20 min until the pumpkin is soft enough to mash it into a puree. Let it cool.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: in a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add the sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

Decorate the cupcakes anyway you like. The cupcakes can be stored in the refrigerator for up to 5 days.

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