Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cupcakes with Cream Cheese Frosting are hands down one of the best fall treats! They are deliciously pumpkiny, perfectly soft and moist, and they have a perfect autumn spice blend.
These are perfect for a weekend dessert or for just about any celebration, at any time of the year. Why wait for fall for every year these decadent cupcakes??
I mean I’d be totally excited to have these on my birthday in the middle of the summer!
And you may even find people reaching for these instead of that pumpkin pie at Thanksgiving this year. Their flavor is so irresistible and everyone will fall in love with this luscious Cream Cheese Frosting.
Ingredients Needed for the Cupcakes
- All-purpose flour
- Baking powder and baking soda
- Spices including cinnamon, nutmeg, ginger and cloves
- Unsalted butter
- Vegetable oil
- Brown sugar and granulated sugar
- Canned pumpkin
- Orange juice
How to Make Pumpkin Cupcakes
- Preheat oven to 350 degrees. Whisk together dry ingredients.
- In an electric stand mixer fitted with the paddle attachment, mix together sugars. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.
- Mix in flour alternating with pumpkin and orange juice.
- Divide batter among lined muffins cups, filling each about 3/4 full.
- Bake in preheated oven until toothpick inserted into cupcake comes out clean.
- Cool then frost.
What Should I Use for the Pumpkin Decoration?
- I decorated these with some pumpkins I made with marzipan (a store-bought sweetened almond paste) and gel food coloring. But they are time consuming.
- So for a shortcut you can decorate them with those pumpkin treats that taste like candy corn that are everywhere this time of year.
- Or I also love to use the Wilton royal icing pumpkins – I buy them at Michaels but you can also find them on Amazon here.
Tips for Pumpkin Cupcakes and Cream Cheese Frosting
- Stick with a blend of butter and oil. Butter for flavor, oil for moisture.
- Use both brown sugar and granulated sugar. Brown sugar adds a nice flavor.
- Stick with canned pumpkin for a consistent result.
- If desired swap the spices here for 2 1/4 teaspoons pumpkin pie spice.
- Cool completely before frosting otherwise the frosting will melt away.
- Keep the frosting cool. Cream cheese frosting can be finicky, but if kept cool it’s just fine.
A Must Have Fall Treat
If you only pick out a couple of things to bake this fall, I highly highly recommend that these be one of them!
They are easy, they’re perfectly festive for the season at hand and they are 100% satisfying and utterly delicious! A must on that to-do list this time of year!
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