Description
Delight in the flavors of fall with these Copycat Hostess Pumpkin Cupcakes. Moist pumpkin cake meets velvety cream cheese frosting, creating a nostalgic treat that’s perfect for any occasion. Each bite is infused with warm spices that will transport you back to crisp autumn days, making them an irresistible indulgence for your sweet cravings!
Ingredients
Scale
- 1 ? cups all-purpose flour
- 1 cup canned pumpkin puree
- ? cup granulated sugar
- ? cup brown sugar
- 1 tsp baking powder
- ? tsp baking soda
- 1 tsp ground cinnamon
- ? tsp ground nutmeg
- 2 large eggs (room temperature)
- ? cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- ? cup butter (softened)
- 3 cups powdered sugar
- 2 tbsp milk or heavy cream
Instructions
- Preheat the oven to 350?F (177?C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, granulated sugar, and brown sugar.
- In another bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir gently until just mixed; lumps are okay.
- Fill cupcake liners two-thirds full with batter and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While cooling, beat together cream cheese and butter until fluffy. Gradually add powdered sugar and milk to achieve desired consistency.
- Frost cooled cupcakes generously with cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 240
- Sugar: 19g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg