Pumpkin Cupcakes With Creamy Cream Cheese Frosting
photo by lizzy
- Ready In:
- 28mins
- Ingredients:
- 15
- Serves:
-
18
ingredients
- 3⁄4 cup vegetable oil
- 4 large eggs
- 2 cups sugar
- 1 (15 ounce) can pure pumpkin puree
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
-
FROSTING
- 1⁄2 cup butter, softened (no substitutes)
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons vanilla
- 2 tablespoons whipping cream, unwhipped
- 3 1⁄2 cups sifted confectioners' sugar
directions
- Set oven to 350 degrees F (set oven rack to second-lowest position).
- Prepare 18 muffin tins fitted with paper liners fitted in each tin.
- For the cupcakes; In a large mixing bowl beat together the oil with eggs, sugar, pumpkin puree and vanilla until well combined.
- In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined.
- Fill each tin about three-quarters full.
- Bake for about 18-22 minutes or until cupcakes test done.
- Cool completely before filling.
- For the frosting; in a bowl beat the cream cheese with butter, vanilla and cream until fluffy.
- Add in confectioners sugar and beat until creamy (adding in more cream or milk if necessary to achieve the right consistency for spreading).
- Spread onto the top of each cooled cupcake.
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Reviews
-
Oh wow! I LOVE this recipe. I made these cupcakes for my son's 18th birthday since he loves pumplin pie. He loved them. I am not a fan of pumpkin myself but these won me over. My whole family raved about them.<br/><br/>I did make a few changes though. I added 1/4f of ginger and nutmeg. They were savory and not very sweet which went well with the cream cheese. I recommend this recipe to anyone even if you don't care for pumpkin. Yes it's that good.
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Delicious! Wanted a little treat today so decided to make cupcakes. Then I realized that I had loaned my muffin tins to my neighbor. Oh no!! Poured the batter into a 9 x 13 pan and watched the bake time. As a cake it was ready in 30 minutes. Quick and easy and oh so tasty! A great way to welcome fall! Thanks Kitt!