Chocolate Chip Pumpkin Cupcakes with No-Butter Cream Cheese Frosting Recipe
Calories: 24
Adjust Servings Here: 12 cupcakes
Description
Soft pumpkin cupcakes with chocolate chips, topped with a tangy cream cheese frosting that skips the butter. A lighter twist on the classic fall treat.
Ingredients
Pumpkin batter
- 3 large Eggs
- 200 g (1 cup) white sugar
- 50 g (¼ cup) Brown sugar (light or dark brown packed)
- 120 ml (½ cup) Neutral oil neutral)
- 200 g (¾ cup) Pumpkin puree
- 1 tsp Vanilla extract
- 190 g (1½ cup) All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Pumpkin spice
- 125 g (¾ cup) Chocolate chips semi-sweet)
No-Butter Cream Cheese Frosting
- 450 g (1 lb) Full Fat Cream cheese (38% cold)
- 125 g (1 cup) Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Oven and Pan - Preheat oven to 325°F / 165°C. Line a 12-cup muffin pan.
- Dry ingredients - Whisk flour, baking powder, baking soda, salt, and spices.190 g All-purpose flour , 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, 1 tsp Pumpkin spice
- Wet ingredients - Beat eggs, sugars, oil, pumpkin puree, and vanilla until smooth.3 large Eggs , 200 g white sugar , 50 g Brown sugar, 120 ml Neutral oil , 200 g Pumpkin puree , 1 tsp Vanilla extract
- Dry to wet - Fold in dry ingredients gently. Stir in chocolate chips.125 g Chocolate chips
- Bake - Divide batter into liners (about ¾ full). Bake 20–22 minutes until a toothpick comes out clean. Cool completely.
- For the frosting: beat cream cheese, powdered sugar, and vanilla until smooth. Pipe or spread onto cooled cupcakes.450 g Full Fat Cream cheese , 125 g Powdered sugar , 1 tsp Vanilla extract
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