How To Make Pumpkin Cupcakes with Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Mix the dry ingredients together in a bowl: 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of cinnamon. Set aside.

In a stand mixer or using a handheld mixer, combine 1 cup of unsalted butter and 1 block of full-fat cream cheese. Mix for 1 to 1.5 minutes until smooth.

Add 2 1/2 cups of powdered sugar, 1 teaspoon of vanilla, and 1/4 teaspoon of cinnamon to the cream cheese mixture. Mix on high for 30 seconds until well combined.

Set the frosting in the fridge to thicken while preparing the batter.

In a large mixing bowl, combine 15 ounces of pumpkin puree, 3/4 cup of brown sugar, and 3 small eggs (or 2 large eggs).

Add 1/2 cup of vegetable oil to the pumpkin mixture and mix for about 30 seconds until blended.

Gradually add half of the dry ingredients to the pumpkin mixture and mix for about 10 seconds. Then add the remaining dry ingredients and mix for another 30 seconds, being careful not to overmix.

Use a spatula to scrape the sides of the bowl to incorporate any dry flour.

Scoop the batter into cupcake liners, filling them about two-thirds full. This recipe makes about 16 cupcakes.

Bake in a preheated oven at 350°F for 22 to 26 minutes, or until a toothpick comes out clean.

Let the cupcakes cool for 20 to 30 minutes before frosting to prevent the frosting from melting.

Frost the cooled cupcakes using a disposable piping bag with a Wilton tip or your preferred method.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens