Easy Pumpkin Cupcakes with Vanilla Bean Buttercream and Candied Pecans
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
32 mins
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Servings
12
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Calories
202 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Easy Pumpkin Cupcakes with Vanilla Bean Buttercream and Candied Pecans
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These moist, never-fail, easy pumpkin cupcakes are loaded with autumn flavor and topped with delicious vanilla bean buttercream and crunchy candied pecans.
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Ingredients
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup sunflower oil or other mild flavored oil
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ recipe Best Ever Buttercream* see notes
- 1 recipe Candied Pecans** see notes
Instructions
- Preheat oven to 350˚F. Line a 12-cup muffin pan with cupcake liners.
- Place eggs in a medium size bowl and whisk well. Add pumpkin, oil, sugar and vanilla. Whisk until smooth and well combined.
- Sprinkle flour and remaining ingredients over the top of the pumpkin mixture. Whisk again, just until all dry ingredients are incorporated.
- Divide batter evenly in the prepared pan. Bake for 20-22 minutes or until tops of cupcakes are slightly firm when lightly touched or when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan then carefully transfer to a cooling rack. Cool completely before icing.
- Spread Best Ever Vanilla Buttercream on top of cupcakes or use a pastry bag fitted with a piping tip. I used a 1M tip for my cupcakes. See Café Tips above in post.
Notes
- Nutritional information is for the cupcakes. See Buttercream post and Easy Candied Pecan post for their nutritional information.
- Recipe Adapted from Yammie's Noshery
- See Café Tips above for extra tips on making these cupcakes.
- * For the Best Ever Buttercream, substitute 2 teaspoons vanilla bean paste or the scraped seeds from 1 vanilla bean pod (for the whole recipe). Here’s a great article on how to scrape the seeds from The Kitchen.
- ** You won’t use all the candied pecans, but they’re wonderful on salads, desserts, soup, etc.
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
177mg
(7%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
3215IU
(64%)
Vitamin C
0.8mg
(1%)
Calcium
21mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 177mg | 7% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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