Pumpkin & Cream Cheese Cupcakes

Name: Pumpkin & Cream Cheese Cupcakes
Yield: Makes 12 cupcakes
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

Author:: Rachael Ray Every Day
Updated:: Mar 28, 2018
Original:: Oct 24, 2017

pumpkin and cream cheese cupcakes — Photography by Peter Ardito

Recipe by Jackie Newgent, RDN

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.