Small-batch Pumpkin Cupcakes
These Small-batch Pumpkin Cupcakes with Cream Cheese Frosting are easy to make and so, so good.
Servings 4 cupcakes
Calories 440kcal
Ingredients
Special Equipment
- Handheld electric mixer optional but convenient
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
- 1 cup (120g) powdered sugar sifted, plus more as needed
- Pinch salt
Instructions
Pumpkin Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with 4 cupcake liners.
- In a small bowl, whisk together flour, baking powder, cinnamon, allspice, nutmeg, and salt. Set aside.
- In a medium bowl, combine both sugars, vegetable oil, egg white, pumpkin puree, and vanilla extract. Whisk until smooth. Add flour mixture and use a spoon to stir until just combined.
- 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.
- Cool cupcakes in the pan for 5 minutes before transferring to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
- In a medium bowl, combine butter, cream cheese, and vanilla, and beat until well-combined and fluffy. Add powdered sugar and beat until smooth. If needed, beat in a little more powdered sugar until it reaches your desired consistency. Transfer to a piping bag and pipe onto cooled cupcakes. Serve and enjoy!
Notes
*You can replace the spices (not the salt) with 1/2 teaspoon of pumpkin pie spice.
Nutrition
Calories: 440kcal