Pumpkin Cupcakes with Pumpkin Cheesecake Frosting
Pumpkin Cupcakes with Pumpkin Cheesecake Frosting takes roughly 45 minutes from beginning to end. This recipe makes 17 servings with 379 calories, 4g of protein, and 16g of fat each. For 58 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 4107 foodies and cooks. A mixture of cream cheese, nutmeg, cinnamon, and a handful of other ingredients are all it takes to make this recipe so flavorful. Several people really liked this American dish. It works well as a cheap hor d'oeuvre. It is brought to you by Cup Cake Project. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 18%, which is rather bad. If you like this recipe, you might also like recipes such as Pumpkin Eggnog Chocolate Cupcakes with Pumpkin Cream Cheese Frosting, Pumpkin Carrot Cupcakes with Pumpkin Cream Cheese Frosting, and Pumpkin Cupcakes with Maple Frosting.
Servings: 17
Ingredients:
1/2 t allspice
1 t baking soda
1 t cinnamon
8 oz cream cheese, room temperature
1/2 C cream soda
2 large eggs
3/4 C all-purpose flour
1/2 t ginger
2 C smashed graham crackers (pea-sized bits)
3/4 C graham flour or whole wheat flour
1/2 t nutmeg
3 C powdered sugar, sifted
1/2 C pumpkin puree
1/2 t salt
1 1/2 C sugar
1/4 C unsalted butter, room temperature
1 T vanilla bean paste or vanilla extract
1/2 C vegetable oil
Equipment:
whisk
bowl
muffin liners
Cooking instruction summary:
Whisk together flours, spices, baking soda, and salt. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth. Mix the oil, cream soda, and vanilla into the wet ingredients. Slowly add the flour mixture and mix until fully incorporated. Stir in the graham crackers. Fill cupcake liners 3/4 full. Bake at 350 F for 20-25 minutes.Mix cream cheese and butter until smooth and creamy. Mix in pumpkin puree. Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.
Step by step:
1. Whisk together flours, spices, baking soda, and salt. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
2. Mix the oil, cream soda, and vanilla into the wet ingredients. Slowly add the flour mixture and mix until fully incorporated. Stir in the graham crackers. Fill cupcake liners 3/4 full.
3. Bake at 350 F for 20-25 minutes.
4. Mix cream cheese and butter until smooth and creamy.
5. Mix in pumpkin puree. Slowly mix in the powdered sugar. You can add more sugar to make the frosting stiffer, but I think that makes it too sweet.
Nutrition Information:
covered percent of daily need
