Pumpkin Cupcakes
User Reviews
5
Pumpkin Cupcakes
Description
Mixing eggs, granulated sugar, canned pumpkin puree, and vegetable oil forms the moist base for the cupcakes. Flour, leavening agents, pumpkin pie spice, vanilla extract, and salt are incorporated to build structure and infuse the characteristic spiced flavor. Baking at a high temperature of 400°F produces cupcakes that are lightly browned with a soft crumb inside.
The frosting blends softened butter and cream cheese whipped until fluffy, then gradually mixed with powdered sugar and vanilla extract. Adjusting consistency with milk yields a smooth topping that pairs well with the spiced pumpkin base. Optionally, candy pumpkins can garnish the frosted cupcakes for decorative appeal.
This recipe works well for seasonal occasions and can be baked using paper liners or greased tins. Substituting homemade pumpkin pie spice with a mix of cinnamon, ginger, cloves, and nutmeg is suggested if unavailable. The cupcakes are convenient for serving at parties or dessert after meals.
Ingredients
For the cake
- 2 egg
- 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.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, ground ginger, cloves, and nutmeg.
- Use paper cupcake liners or spray muffin tins with cooking spray for easy removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 68mg | 23% |
| Sodium | 281mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 3707IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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