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Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and one of my favorite fall desserts! Small-batch Cupcakes | #FallDesserts | #Dessertfortwo |

Small-batch Pumpkin Cupcakes

Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and one of my favorite fall desserts!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 cupcakes
Calories 440 kcal
Author Tracy

Ingredients

Special Equipment

Pumpkin Cupcakes

  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg white
  • 1/4 cup canned pumpkin puree
  • 1/2 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 tablespoons (2oz) unsalted butter softened
  • 2 ounces cream cheese softened
  • 1/4 teaspoon vanilla extract
  • 2/3 cup (80g) powdered sugar sifted
  • Pinch salt

Instructions

Pumpkin Cupcakes

  1. Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
  3. In a medium bowl, whisk together both sugars and vegetable oil. Add egg, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.

  4. Divide batter between the prepared cupcake cups, filling about 2/3 of the way full. Bake for 19 to 23 minutes, until a toothpick inserted into the center of the cupcakes comes out with just a few moist crumbs.

  5. Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.

Cream Cheese Frosting

  1. In a medium bowl, combine butter, cream cheese, and vanilla, and beat until well-combined and fluffy. Add powdered sugar and beat until smooth. Transfer to a piping bag and pipe onto cooled cupcakes. Serve and enjoy!

Recipe Notes

Have some leftover pumpkin puree after making this recipe? Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can.