Easy Pumpkin Cupcakes with Vanilla Bean Buttercream and Candied Pecans
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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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
Description
Ground spices including cinnamon, ginger, and cloves flavor the pumpkin cake made from pumpkin puree and sunflower oil, which keeps the cupcakes moist without a heavy butter base. Eggs and sugar provide structure and sweetness. A blend of baking soda and baking powder helps leaven the batter, along with salt for balance.
The cupcakes bake at 350°F around 20-22 minutes until a toothpick inserted comes out clean and the tops feel firm. Once cooled, they are generously frosted with a vanilla bean buttercream, which can be made richer or enhanced with the addition of vanilla bean paste or scraped vanilla seeds.
Candied pecans add texture and extra sweetness, complementing the pumpkin flavor and buttery frosting. The cupcakes can be served as gifts, dessert, or festive party treats, and extra candied pecans also work well as salad or dessert toppings.
The recipe adapts for homemade or store-bought frosting and candied nuts can be made ahead. Nutritional info is available separately for the cupcakes, buttercream, and pecans, important for portion control and dietary choices.
Ingredients
- 2 egg large
- 1 cup pumpkin not pumpkin pie filling, puree
- ½ cup sunflower oil or other mild flavored oil
- 1 cup sugar
- 1 teaspoon vanilla extract pure
- 1 cup all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ buttercream frosting see notes, recipe Best Ever
- 1 candied pecans see notes, recipe
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
- Use pure pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Enhance buttercream aroma by substituting vanilla extract with vanilla bean paste or scraped beans.
- Extra candied pecans can be stored and used on other dishes like salads or desserts.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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