Pumpkin & Cream Cheese Cupcakes
- Makes 12 cupcakesServings
Ingredients
- 1 cup pure pumpkin
- 1 stick salted butter, melted
- 2/3 cup sugar
- 2 large eggs, beaten
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 cups self-rising flour
- 1 1/2 cups confectioners’ sugar
- 2 oz. (1/4 cup) cream cheese, at room temperature
- Toasted salted pepitas, for garnish
Preparation
Preheat oven to 375°. In large bowl, whisk first 5 ingredients and 1 tsp. vanilla. Stir in flour. Divide among 12 lined muffin cups. Bake until springy when touched, 15 to 20 minutes. Let cool. In bowl, beat confectioners’ sugar, cream cheese, and remaining 1/2 tsp. vanilla. Frost cupcakes; garnish.