pumpkin cupcakes
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with an easy four ingredient cream cheese frosting. Fall never tasted so good. I love to bring these to potlucks, family reunions, and neighborhood socials. They are the perfect individually proportioned sweet treat.
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yield
12 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For pumpkin cupcakes
- PUMPKIN CUPCAKES
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1 call purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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2 tspcinnamon
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1 tsppumpkin pie spice
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1 cpumpkin pie spice
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1/2 cvegetable oil
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2eggs
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2/3 cbrown sugar
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1 tspvanilla extract
- CREAM CHEESE FROSTING
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1/2 cbutter softened
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8 ozcream cheese softened
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1 tspvanilla
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4 cpowdered sugar
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candy corn (optional)
How To Make pumpkin cupcakes
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1Preheat oven to 350 degrees. Line 12 count standard muffin (cupcake pan) with cupcake liners.
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2In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In separate medium bowl whisk together pumpkin puree, vegetable oil, eggs, brown sugar and vanilla.
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3Add dry ingredients to wet ingredients in 3 intervals; stirring just until combined between each one. Divide batter evenly between the cupcake holes; filling about 2/3’s of the way up. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
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4Using a stand mixer with the paddle attachment or hand mixer beat cream cheese and butter until smooth, creamy and lump free. Mix in vanilla and 1 cup of powdered sugar at a time until fully incorporated. Pipe or frost fully cooled cupcakes. If desired top with candy corn.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin Cupcakes:
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