Ingredients
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dry mixture
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200 g flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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a pinch of ginger
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a pinch of nutmeg
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1/2 tsp salt
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wet mixture
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2 egg
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150 g sugar
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120 ml vegetable oil
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250 g pumpkin purée
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1 tsp vanilla extract
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cream cheese frosting
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200 g cream cheese
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100 g butter
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175 g powdered sugar
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1 tsp vanilla extract
Directions
Pumpkin Cupcakes with Cream Cheese Frosting
If you’re a pumpkin and cream cheese frosting lover, then you will absolutely adore these cupcakes. I have been loving the flavor combination since the first time I made it. Throw a swirl of cream cheese on top, sprinkle with ground cinnamon, and you have one fantastic fall dessert. They are extra moist, fluffy and you will thanks to the pumpkin puree.
Note:
- You can use canned or fresh pumpkin purée. Canned is easiest, but if you want to use fresh pumpkin purée, that works great.
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Always make sure to set my cream cheese and butter out of the fridge, so they have time to come to room temperature once the cupcakes have cooled.
Steps
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1
Done
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Preheat the oven to 175°C. In a mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, salt. |
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2
Done
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In a second mixing bowl, beat the eggs and sugar until creamy. |
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3
Done
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Combine wet and dry ingredients and whisk until smooth. Divide evenly between 12 liners, filling each 2/3 full. |
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4
Done
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Bake at 175°C for 20-25 min or until a toothpick inserted in center comes out clean. Transfer the muffins onto a wire rack and cool to room temperature before frosting. |
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5
Done
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cream cheese frostingCombine all frosting in the bowl of a stand mixer fitted with whisk attachment. |
