Description
Pumpkin cupcakes with creamy pumpkin frosting are a delightful treat that captures the essence of autumn in every bite. These moist and flavorful cupcakes, topped with a rich, velvety frosting, are perfect for Halloween parties, Thanksgiving gatherings, or simply indulging your sweet tooth. With warm spices and a hint of pumpkin flavor, they’re sure to impress family and friends alike!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the Frosting: 1/2 cup unsalted butter (softened), 2 cups powdered sugar, 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, and melted butter until smooth. Combine with dry ingredients until just mixed.
- Pour batter into cupcake liners until two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Cool in the pan for five minutes before transferring to wire racks.
- For frosting, beat softened butter with powdered sugar and vanilla until fluffy. Frost cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (66g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: - Substitute half of the all-purpose flour with whole wheat flour for added nutrition.- Add chocolate chips or nuts for extra texture.- Store leftovers in an airtight container at room temperature for up to three days.