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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 12 servings |
||
| Calories 321 | ||
| Calories from Fat 125 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 61mg | 20% | |
| Sodium 338mg | 14% | |
| Potassium 109mg | 3% | |
| Total Carbohydrate 44.6g | 14% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 27.3g | ||
| Protein 5.2g | 10% | |
Pumpkin Cupcakes
By: Calee
Oct 13, 2007
Pumpkin cupcakes with cream cheese icing
SERVES 12
Ingredients
- 2 cups flour
- 1 cup white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
Icing
- 250 g cream cheese, softened
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 cup icing sugar
- orange sprinkles (optional)
Directions
1
In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.2
In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.3
Pour over dry ingredients stir until just moistened.4
Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.5
Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.6
Let cool on rack.7
Icing:.8
In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.9
Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.
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Browse similar recipes by category
- Course > Desserts > Cakes > Cupcakes
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 60 mins
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
From: Jaki Jean
On Apr 24, 2009
Very tasty!! But the texture was more like a muffin not a fluffy cupcake. I also put in extra spices as was suggested in another review, and was quite happy with the flavour. I made a white chocolate cream cheese icing and added caramel to it..........very nice 
I will keep this recipe but use it as a muffin recipe not a cupcake recipe.
From: jane49423
On Mar 19, 2009
I needed to use up some pumpkin puree that I had prepared and froze last fall. Also needed to use up some buttermilk. Didn't have any pumpkin pie spice, but found a substitute recipe on line. I froze them and have been enjoying them in the morning for breakfast. I didn't frost them, so they are really just like muffins.
From: andypandy
On Sep 2, 2008
Worked out really well, next time I will put two teaspoons spice into them. Light fluffy cupcake yet like a muffin texture top, perfect for holding. I did put a little dab of icing on them, but I thought they were better without. Kid liked them with frosting and sprinkles. I got 21 cupcakes.
From: sweetrosebud
On Dec 7, 2007
This recipe was FANTASTIC!! My husband is the pickest when it comes to pumpkin recipes. I have tried several and none ever worked out and almost gave up, but I decided to try this one out and found it to be PERFECT!! Even better on the second DAY... my hubby says. Thanks for the recipe^^!!!!
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