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Pumpkin and Cinnamon Cupcakes
A decadent dessert for all!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Cupcakes
Calories
304
kcal
Author
John Kanell
Ingredients
Ingredients:
For the Cupcakes:
1.75
cups
220g all-purpose flour
1
tsp
baking powder
1
tsp
baking soda
1/2
tsp
salt
1 1/2
tsp
ground cinnamon
1
tsp
pumpkin pie spice1
2/3
cup
dark brown sugar
2
large eggs
1
cup
pumpkin puree
1/2
cup
vegetable oil
1/3
cup
milk
1
tsp
vanilla extract
For the Cinnamon-Swirl Frosting:
1
cup
2 sticks or 230g salted or unsalted butter, softened to room temperature
3-4
cups
360-480g confectioners' sugar
1/4
cup
60ml heavy cream or half-and-half*
2
tsp
vanilla extract
salt
to taste
1
tbs
ground cinnamon
Instructions
Instructions:
For the Cupcakes:
Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined.
Whisk in the pumpkin, oil, milk, and vanilla until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
Spoon the batter evenly into the cups.
Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean.
Allow time to cool completely before frosting. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.
For the Frosting:
Mix all of the ingredients except the cinnamon together until whipped. In a separate bowl add 1/2 of the frosting and mix in the cinnamon.
Add each frosting onto a separate piping tube then put the two into an empty tube so you can have a two-tone effect.
Nutrition
Serving:
85
g
|
Calories:
304
kcal
|
Carbohydrates:
40
g
|
Protein:
2.8
g
|
Fat:
16
g
|
Saturated Fat:
2.2
g
|
Polyunsaturated Fat:
8.8
g
|
Monounsaturated Fat:
3.4
g
|
Trans Fat:
2
g
|
Cholesterol:
30
mg
|
Sodium:
193
mg
|
Potassium:
83
mg
|
Fiber:
1.1
g
|
Sugar:
30
g
|
Vitamin A:
2650
IU
|
Vitamin C:
1.1
mg
|
Calcium:
12
mg
|
Iron:
1
mg