How To Make Pumpkin Cupcakes From Scratch | Easy Pumpkin Cupcakes with Cream Cheese | Fuzz & Buzz

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Line a 12-cup muffin pan with cupcake liners and set it aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, cloves, and salt. Set aside.

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, pumpkin puree, and vanilla extract until well mixed.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Pour the batter into the liners, filling each muffin cup 3/4 full.

Bake the cupcakes at 350°F (175°C) for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool for about 10 minutes, then place them on a wire rack to cool completely before adding the frosting.

In a medium bowl with a hand mixer, beat the softened butter until smooth. Add the confectioner's sugar and beat at low speed until incorporated, then whisk at high speed for about 5 minutes.

Add the cream cheese, vanilla sugar or paste, corn starch, salt, and beat again for about 2 minutes. Pipe the frosting on the cupcakes. Dust with ground cinnamon and top with marzipan pumpkins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens