Pumpkin Cupcake
200kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup canned pumpkin puree
- 1/4 cup whole milk at room temperature
Equipment
- oven
- muffin tin
- electric mixer
Method
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the pumpkin puree to the butter-sugar mixture and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories200kcalCarbohydrates30gProtein3gFat8gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol40mgSodium150mgPotassium80mgFiber1gSugar18gVitamin A50IUCalcium40mgIron1mg