SIMPLE Pumpkin Cupcakes with Cream Cheese Frosting

SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

Nothing says Fall like the flavor of pumpkin, cinnamon and nutmeg.  These cupcakes are light, fluffy and packed with just enough pumpkin flavor that it’s not overwhelming.

They are made with brown sugar as a base, which has molasses in it.  This brings out more of the pumpkin flavor without being too sweet.

The cream cheese frosting just ties it all together balancing this cupcake beautifully.  Try adding a touch of maple syrup to the frosting for even more Fall flavor.

How to Make Pumpkin Cupcakes:

Full Printable Recipe is below

How to make SIMPLE Pumpkin muffins

  1. Begin by beating the wet ingredients together
  2. Combine the dry ingredients
  3. Add them together
  4. Mix until totally combined

While these cupcakes are cooling, the crown jewel, better known as the icing, is being prepared.   This is a simple cream cheese frosting which is made with cream cheese, powdered sugar, vanilla and butter.

A great variation would be to add a little maple syrup or and a sprinkle of cinnamon on top.

 

For the most dramatic and professional looking results use a piping bag and tips.  It is a minimal investment, the tips are reusable and a Ziploc bag can never compete.

SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

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SIMPLE pumpkin cupcakes with a cream cheese frosting - pumpkin flavor, light and fluffy

SIMPLE Pumpkin Cupcakes


Ingredients

Scale

Pumpkin Cupcakes:

  • 1 Cup Pumpkin Puree
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 Large Eggs
  • 1 Cup Flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 2 teaspoons Pumpkin Pie Spice

Cream Cheese Frosting:

  • 1/2 Cup Butter, softened at room temperature
  • 8 oz Cream cheese, softened at room temperature
  • 1 teaspoon Vanilla extract
  • 46 Cups Powdered sugar

Instructions

  1. Preheat the oven to 350 °F.
  2. Line a muffin tray with paper or silicone muffin liners. Set aside.
  3. In a large bowl, beat together the pumpkin puree, brown sugar and vegetable oil, about 2 minutes.
  4. Beat in the vanilla extract and eggs until combined.
  5. In a small bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice until fully combined.
  6. Beat the dry ingredients into the pumpkin mixture.
  7. Use a cookie scoop to portion the cupcake batter evenly amongst the muffin liners.
  8. Bake for 18-22 minutes, until well browned and an inserted toothpick comes out clean.
  9. Allow the cupcakes to cool completely before attempting to frost.

For the Frosting:

  1. In a large bowl, combine the butter and sugar together in a large bowl until completely combined. Beat in the vanilla extract.
  2. Start off by adding 4 cups of powdered icing sugar, beat well, then add additional as needed.
  3. Fit a piping bag with a large star tip and scoop the cream cheese frosting into the piping bag.
  4. Swirl the frosting onto the cooled cupcakes – starting in the center and working your way to the edges, then back up the center, creating a dome effect.


Nutrition

  • Serving Size: 1

Pumpkin Cupcakes with whipped cream cheese frosting

Pumpkin Cupcakes with whipped cream cheese frosting

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1 Comment

  • Reply
    Anonymous
    October 17, 2020 at 4:47 pm

    These are all over pinterest and now I know why. Gorgeous

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