Pumpkin Cupcakes With Creamy Pumpkin Frosting – FadedMix
Warm up this fall with FadedMix's Pumpkin Cupcakes topped with creamy pumpkin frosting—a perfect harmony of spices and sweetness for any autumn celebration!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fadedmix.com.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, at room temperature
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/2 teaspoon pure vanilla extract
- For the Creamy Pumpkin Frosting:
- 1 cup (230g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60g) pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
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