Pumpkin Cupcakes with cream cheese frosting
These Pumpkin Cupcakes with cream cheese frosting are delicious, moist and sweet. They are a fall family favorite.
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Servings: 13 cupcakes
Ingredients
Pumpkin Cupcakes Ingredients
- 1 and 1/2 cups + 2 Tbsp. of all-purpose flour
- 1 cup pumpkin puree
- 2/3 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1/2 cup very mild olive oil or canola oil
- 2 large eggs
- 2 tsp. ground cinnamon
- 1.5 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. nutmeg
- 1/4 tsp. baking soda
Cream cheese frosting ingredients
- 8 oz. cream cheese
- 1/2 cup unsalted butter
- 2 & 3/4 cup powdered sugar
- 1 & 1/2 tsp. vanilla extract
Instructions
Pumpkin Cupcake instructions
- Preheat the oven to 350 degrees and mix together flour, baking powder, baking soda, cinnamon, and nutmeg. Make sure they are all well mixed and then set aside.
- In a separate bowl, whisk together granulated sugar and brown sugar until there are no lumps.
- Add canola oil and blend or whisk. If using your electric mixer, put it on medium and make sure you are catching the sides and bottom of the bowl.
- Mix in eggs one at a time until well blended and then mix in pumpkin and vanilla. Make sure everything is well blended before moving on.
- Slowly begin adding the flour mixture from the first bowl, a little at a time. Make sure to scrape the sides of the bowl again and the bottom.
- Fill up your lined cupcake tins about 3/4 of the way up.
- Bake for about 19 - 23 minutes. My oven tends to cook fast so I went with 19.
Cream cheese frosting instructions
- Mix together butter and cream cheese until light and fluffy.
- Mix in vanilla and powdered sugar until everything is well blended and smooth. You can put this in the refrigerator if you need to, but you can also pipe this onto the cupcakes right away once they have cooled. I like to use it right away. If you decide to chill it you will need to wait when it comes out to use it until it softens again.
- Top the cupcakes and enjoy!