How to Make Pumpkin Cupcakes (With Cream Cheese Frosting!)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by whisking together the flour, light brown sugar, baking soda, salt, and pumpkin spice blend in a bowl until combined.

In another bowl, mix the pumpkin puree, vanilla extract, butter, and egg until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid overmixing to prevent tough cupcakes.

If desired, fold in any mix-ins like chopped walnuts or chocolate chips.

Line a muffin tin with paper liners and fill each cupcake liner about 3/4 full with the batter.

Bake in a preheated oven at 375°F for 21 to 27 minutes, or until a toothpick comes out clean.

After baking, let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

For the frosting, beat together a stick of butter and a block of cream cheese on medium-high speed for about 1-2 minutes until creamy.

Add a splash of vanilla extract and some orange zest to the cream cheese mixture, then gradually add powdered sugar and mix until fluffy, about 1-2 minutes.

Frost the cooled cupcakes using a frosting injector or a spoon, starting from the outer edge and swirling inward.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens