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    You are in: Home / Recipes / Pumpkin Cupcakes With Creamy Cream Cheese Frosting Recipe
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    Pumpkin Cupcakes With Creamy Cream Cheese Frosting

    Pumpkin Cupcakes With Creamy Cream Cheese Frosting. Photo by aznbbdoll

    1/4 Photos of Pumpkin Cupcakes With Creamy Cream Cheese Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    10 mins

    18 mins

    Kittencalskitchen's Note:

    These are very moist and rise very high when baked, they are fairly sweet so you may wish to reduce the sugar by a few tablespoons. You may also bake in jumbo muffin tins to yield 10 and increasing the baking time. These are very good!

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    Ingredients:

    Servings:

    Units: US | Metric

    FROSTING

    Directions:

    1. 1
      Set oven to 350 degrees F (set oven rack to second-lowest position).
    2. 2
      Prepare 18 muffin tins fitted with paper liners fitted in each tin.
    3. 3
      For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
    4. 4
      In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
    5. 5
      Fill each tin about three-quarters full.
    6. 6
      Bake for about 18-22 minutes or until cupcakes test done.
    7. 7
      Cool completely before filling.
    8. 8
      For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
    9. 9
      Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
    10. 10
      Spread onto the top of each cooled cupcake.

    Ratings & Reviews:

    • on December 10, 2012

      55

      Couldn't get better....my kids loved these and are super easy to make. They are similar to a pumkin roll without all the extra mess :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011

      55

      Oh wow! I LOVE this recipe. I made these cupcakes for my son's 18th birthday since he loves pumplin pie. He loved them. I am not a fan of pumpkin myself but these won me over. My whole family raved about them.

      I did make a few changes though. I added 1/4f of ginger and nutmeg. They were savory and not very sweet which went well with the cream cheese. I recommend this recipe to anyone even if you don't care for pumpkin. Yes it's that good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2010

      55

      Once again, can't go wrong with a recipe from Kittencal!! I made this tonight to bring to work and it was SOOO GOOD! Super moist, full of pumpkin flavor, and easy to make! It made 24 cupcakes for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pumpkin Cupcakes With Creamy Cream Cheese Frosting

    Serving Size: 1 (126 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 426.3
     
    Calories from Fat 183
    42%
    Total Fat 20.3 g
    31%
    Saturated Fat 7.6 g
    38%
    Cholesterol 71.0 mg
    23%
    Sodium 392.4 mg
    16%
    Total Carbohydrate 58.5 g
    19%
    Dietary Fiber 0.5 g
    2%
    Sugars 45.9 g
    183%
    Protein 3.9 g
    7%

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