Pumpkin cupcakes are moist and delicious topped with an easy cream cheese frosting. Tastes like pumpkin pie in a cupcake! This recipe makes a 9 inch square cake or 15 cupcakes. The original recipe is from Good Housekeeping November 2003, from an Amish style bakery in Ohio. Cream cheese buttercream frosting adds the perfect touch.
| Pumpkin Cupcakes | Print |
Ingredients
- 1 cup flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 cup sugar
- 2 large eggs
- 1 cup canned pumpkin
- ½ cup vegetable oil
- 1 tsp. vanilla
- Frosting- 2½ cups powdered sugar
- ½ brick cream cheese
- ½ stick butter, softened
- 2 tsp. vanilla
- 2 tbsp. milk
Instructions
- Mix flour, baking soda, baking powder, salt and cinnamon in a small bowl.
- In a larger bowl, beat sugar and eggs at medium speed for 2 minutes.
- Add pumpkin and then oil, mix well. Add vanilla.
- Add dry ingredients to liquid mixture, ⅓ at a time, mix well, scraping sides of bowl.
- Pour batter into cupcake lined pan.
- Bake at 350 degrees for 16-18 minutes.
- Frosting- Cream butter and cream cheese with 2 cups powdered sugar.
- Add vanilla, beat well.
- Alternate adding rest of powdered sugar with a little milk, beating until consistency to frost.
- When cooled, use a piping bag with your favorite tip to frost cupcakes.
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