How To Make Homemade Pumpkin Cupcakes
Whip up your own pumpkin cupcakes this fall with our easy-to-follow recipe! It comes with sweet cream cheese frosting for a tastier cupcake.
Serves:
Ingredients
For Cupcakes:
- 2eggs
- 1¼cupsgranulated sugar
- 1cuppumpkin puree
- ¾cupvegetable oil
- 1½cupsall purpose flour
- 1tspbaking soda
- ½tspbaking powder
- 1½tsppumpkin pie spice
- ½tspvanilla extract
- ¼tspsalt
- cooking spray
For Frosting:
- ½cupbutter,softened
- 8ozcream cheese,softened
- 4½cupspowdered sugar
- 1tspvanilla extract
- 12candy pumpkins,optional garnish
Instructions
Cupcakes:
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Preheat the oven to 400 degrees F.
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Coat a 12 cup muffin tin with cooking spray, or use paper liners.
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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.
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Bake for 15 to 18 minutes, or until lightly browned and a toothpick inserted in the center of a cupcake comes out clean.
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Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.
Frosting:
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Place the butter and cream cheese in the bowl of a mixer, then mix for 2 to 3 minutes until light and fluffy.
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Add the powdered sugar, 1 cup at a time, then mix on low speed until combined.
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Add the vanilla extract, then mix for 30 seconds.
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If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
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Place the frosting in a piping bag fitted with a decorative tip.
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Pipe the frosting on the cupcakes, then top each cupcake with a candy pumpkin.
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Serve, and enjoy!
Nutrition
- Calories: 1145.29kcal
- Fat: 47.90g
- Saturated Fat: 11.58g
- Trans Fat: 0.42g
- Monounsaturated Fat: 25.16g
- Polyunsaturated Fat: 8.12g
- Carbohydrates: 180.50g
- Fiber: 8.40g
- Sugar: 106.82g
- Protein: 18.71g
- Cholesterol: 67.79mg
- Sodium: 278.98mg
- Calcium: 357.47mg
- Potassium: 5098.54mg
- Iron: 13.07mg
- Vitamin A: 6566.40µg
- Vitamin C: 133.21mg
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