1 rating

Pumpkin Cupcakes with Cream Cheese Icing


End your meal with these pumpkin cupcakes with homemade cream cheese icing for dessert. It's a fun cooking activity to make with your friends and family. 



For the cupcakes

  • 2 1/4 Cups all-purpose flour, sift before measuring
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground nutmeg
  • 1/2 Cup butter, softened
  • 1 1/3 Cup sugar
  • 2 eggs, beaten until frothy
  • 1 Cup mashed cooked or canned pumpkin
  • 3/4 Cups milk
  • 3/4 Cups chopped walnuts or pecans

For the cream cheese icing

  • cream cheese
  • confectioners sugar


For the cupcakes

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into paper-lined muffin pan cups.

Fill about 2/3 full. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

For the cream cheese icing

Blend together until creamy. 

Frost with cream cheese frosting.