This single-serve pumpkin cupcake recipe makes just two moist, spiced cupcakes topped with creamy cream cheese frosting. It’s the perfect cozy fall dessert when you’re craving something sweet without baking a full batch.
Equipment
- Muffin Tins
- Cupcake Liners
- Mixing Bowl
- Fine Mesh Sieve
- Mixer
- Wire Rack
- Spatulas
Ingredients
CUPCAKE
- ¼ cup sugar
- 1 ½ tbsp beaten egg
- 2 tablespoons pumpkin puree
- 1 tablespoon unsalted butter melted
- ¼ cup flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- Pinch of salt
- ¼ 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 place two cupcake liners in a muffin 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 15-18 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!
