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:

Quickview
377k Calories
3g Protein
15g Total Fat
57g Carbs
1% Health Score
Limit These
Calories
377k
19%

Fat
15g
24%

  Saturated Fat
9g
62%

Carbohydrates
57g
19%

  Sugar
42g
47%

Cholesterol
43mg
15%

Sodium
265mg
12%

Alcohol
0.26g
1%

Get Enough Of These
Protein
3g
7%

Vitamin A
1416IU
28%

Iron
1mg
7%

Vitamin B2
0.11mg
6%

Selenium
4µg
6%

Fiber
1g
6%

Phosphorus
56mg
6%

Folate
20µg
5%

Vitamin B1
0.07mg
5%

Manganese
0.09mg
4%

Vitamin B3
0.79mg
4%

Vitamin E
0.51mg
3%

Vitamin K
3µg
3%

Calcium
31mg
3%

Magnesium
11mg
3%

Zinc
0.42mg
3%

Vitamin B5
0.22mg
2%

Potassium
70mg
2%

Vitamin D
0.25µg
2%

Vitamin B6
0.03mg
2%

Copper
0.03mg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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Food Trivia

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Food Joke

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