The pumpkin flavor is up there with other great flavors like chocolate, vanilla, and strawberry. Pumpkin is linked to everyone’s dearest moments, childhood memories, holidays with the family, and warm nights by the fire.
Pumpkin is everywhere now, from lattes to waffles. Could we call it a universal flavor? You might agree with me or not, but as a baker, pumpkin is not just an ingredient but a color in your palette, a note on your chord, an ace up your sleeve.
Pumpkin cupcakes are not just easy to make; they are crowd-pleasers too. The moment you put your cupcake pan in the oven, your doorbell will start to ring. Everyone loves the smell of a pumpkin baked treat, and you’ll love it too.
This is my recipe for perfectly fluffy, sweet, and buttery pumpkin cupcakes; my family loves them, and I hope yours will too.
What goes into my Pumpkin Cupcakes?
For these cupcakes will start out by mixing our dry ingredients thoroughly, and the moist ones separately.
We’ll be using the usual autumn suspects to give our cupcakes a taste of falling leaves: powdered cinnamon, grated nutmeg, and clove. Together with all-purpose flour, baking powder, baking soda, sugar, and a pinch of salt, we’ll have a lovely dry mixture.
The messy part is basically made out of eggs, oil, and your pumpkin puree.
There’s more. We will top our cupcakes with a smooth frosting that’ll look like a million dollars. It’s made out of softened cream cheese, butter, sugar, and a dash of milk. A teaspoon of vanilla extract will give our frosting the final touch.
What you’ll need
This one is easy; you just need two medium-sized mixing bowls and a small recipient to mix your frosting. Of course, you’ll be using your good ole cupcake baking pan.
Pro tips
This seasonal product tastes so much better when fresh. Save this recipe for the pumpkin season (September – October) or get a high-quality canned pumpkin puree all year round. Making your own puree is fun and easy, and I recommend it very much.
Sprinkle anything, from crushed walnuts to edible sprinkles to your cupcakes, presentation matters. Make these cupcakes as pretty as any other, the flavor is a showstopper, sure, but you eat first with your eyes.
PrintPumpkin cupcakes
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- 1/4 teaspoon of cloves
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon salt
- 1 cup oil
- 15 oz pumpkin
- 2 teaspoon vanilla extract
Frosting ingredients:
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1–2 tablespoons milk
Instructions
Preheat oven to 350F.
- In a medium bowl whisk together dry ingredients – flour, sugar, baking powder, baking soda, cinnamon, cloves, salt and nutmeg.
- In a separate bowl whisk together eggs, oil and pumpkin.
- Combine wet and dry ingredients into one bowl and whisk until all are incorporated.
- Fill the baking cups 2/3 full. These are my favorite around Fall.
- Bake for 20 minutes.
- Cool and transfer cupcakes to a wire rack.
- For the whipped cream frosting beat all of the ingredients together until fluffy.
- Pipe over cupcakes and refrigerate until firm.
Looking for more cupcakes? Try my Banana Cupcakes.
