A single-serve bite of fall’s favorite cake. This pumpkin cupcake is perfectly soft, full of that cinnamon pumpkin flavor, and is made just for you. What makes it even better? The cream cheese frosting on top. This recipe actually makes two cupcakes (what a travesty, am I right?), so eat one now and the other five minutes later.
Equipment
- Muffin Tins
- Cupcake Liners
- Mixing Bowl
- Fine Mesh Sieve
- Mixer
- Wire Rack
- Spatulas
Ingredients
CUPCAKE
- 1/4 cup sugar
- 1 ½ tbsp beaten egg
- 2 tablespoons pumpkin puree
- 1 tablespoon unsalted butter melted
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of salt
- 1/4 teaspoon cinnamon
- 1 tsp powdered sugar for topping
FROSTING
- 1 oz cream cheese room temperature
- 2 tablespoons salted butter softened
- ⅓ teaspoon vanilla
- 1 teaspoon milk
- 1 cups of powdered sugar
Instructions
- Preheat oven to 350F and line two cupcake holes in pan
- In a bowl, mix together your sugar, eggs, and pumpkin. Add in your melted butter and combine
- Sift in your baking powder, baking soda, salt, and cinnamon, stir and then sift in your flour. Mix until just combined
- Divide the batter between your two cupcake liners and bake for 18 minutes
- Remove from pan and cool on a wire rack
- To make your cream cheese frosting, beat together your cream cheese and butter until smooth. Mix in your vanilla and milk. Sift in your powdered sugar and beat until combined
- Top your cooled cupcakes with your cream cheese frosting and enjoy!
