Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat your oven to 350 degrees Fahrenheit.

In a mixing bowl, combine 2 cups of flour, 1.5 cups of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of cinnamon. Whisk those together and set aside.

In another large mixing bowl, combine 15 ounces of pumpkin puree, 1 cup of olive oil, and 3 large eggs. Whisk until the oil is fully blended in and no longer visible.

Combine the dry ingredients with the wet ingredients and whisk until completely smooth.

Place 24 cupcake liners into your cupcake pans. Use a trigger release ice cream scoop to divide the batter, filling each cupcake liner about 2/3 full.

Bake on the center rack of the oven at 350 degrees Fahrenheit for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

To make the cream cheese frosting, combine 12 ounces of softened cream cheese, 3/4 cup of softened unsalted butter, 2 cups of powdered sugar, and 1 tablespoon of vanilla extract in a mixer.

Using the whisk attachment on medium-low speed, beat the mixture until the powdered sugar is incorporated, then set the mixer to high speed and beat for another 4 minutes, scraping down the bowl as needed until whipped and fluffy.

Transfer the frosting to a large pastry bag fitted with a large open star tip and pipe generously onto each cupcake.

Decorate with pumpkin candies and sprinkles as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens