Pumpkin Cupcakes with Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 350° F. Line a standard muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a separate bowl, whisk together the pumpkin puree, melted butter, brown sugar, eggs and vanilla extract until well combined. Pour wet ingredients into the bowl of dry ingredients and stir just until combined.

Using an ice cream scoop, transfer batter to prepared muffin tin filling each cup ⅔ full. Divide batter evenly among the 12 cups. Bake cupcakes at 350° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

To make the cream cheese frosting, in the bowl of a stand mixer or using a hand mixer, beat cream cheese and butter until light and fluffy, about 3 minutes. Add confectioner’s sugar and cinnamon. Mix just until combined, then mix in the vanilla. Avoid overmixing the frosting.

Transfer frosting to a piping bag with desired tip. Frost the cooled cupcakes and garnish with a sprinkle of cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens