Pumpkin Cupcakes

These pumpkin cupcakes are filled with pumpkin puree and spices, then baked and topped with a generous amount of cream cheese frosting. The ultimate fall treat that's perfect for parties and even for Thanksgiving day.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 363kcal

Author Sara Welch

Ingredients

For the cake

2 eggs
1 1/4 cups granulated sugar
1 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
cooking spray

For the frosting

1/2 cup butter softened
8 ounces cream cheese softened
4 1/2 cups powdered sugar
1 teaspoon vanilla extract
12 candy pumpkins optional garnish

Instructions

For the cupcakes

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Divide the batter evenly among the 12 muffin cups.
Bake for 15-18 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.

For the frosting

Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Place the frosting in a piping bag fitted with a decorative tip. Pipe the frosting on the cupcakes, then top each cupcake with a candy pumpkin. Serve.

Video

Notes

If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger, cloves and nutmeg mixed in.
You can either use paper cupcake liners, or simply spray the muffin tin with cooking spray before pouring in the batter.

Nutrition