Cinderella’s Pumpkin Cupcakes
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This recipe was adapted from Savor Home‘s recipe for pumpkin cupcakes. Find the original recipe here. |
Ingredients
1 c all-purpose flour
1 t pumpkin pie spice
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1 c pumpkin puree
1/2 c light brown sugar, packed
1/2 c granulated sugar
1/2 c butter, melted
2 large eggs
1 8oz package cream cheese, room temperature
3 c confectioners sugar
1/2 t pure vanilla extract
1/2 t cinnamon
Method
Line your muffin tin with cupcake liners. Set aside. Preheat the oven to 350°F. In a small bowl, mix the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt until combined. In a large bowl, combine butter, eggs, pumpkin puree, light brown sugar, and granulated sugar. Whisk well. Add the dry mixture to your wet mixture until combined–watch for lumps. Fill each of the muffin cups about 1/4 from the top. Bake for about 16-18 min or until a cake tester or toothpick comes out almost completely clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely. Don’t be afraid to pull the cupcakes a little early to let them finish cooking in the pan on the counter. Pumpkin is a very moist add to the cupcakes, and they will feel different to the touch for this reason.
Thank you to Jenni for throwing such a GORGEOUS dinner party!
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