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Pumpkin Cupcakes With Cream Cheese Frosting

These moist pumpkin cupcakes with cinnamon and Autumn spices are topped with a smooth, cream cheese frosting.



The cool, creamy icing on top of the warm spiced cake makes these cupcakes so amazing! I topped them with some little pumpkins made out of spice drops for an extra festive touch.


Gumdrop Pumpkins 

To make gumdrop pumpkins, simply use orange gumdrops for the pumpkin and roll out green gumdrops into leaves, stems and vines.







Pumpkin Cupcakes With Cream Cheese Frosting 

Yield:  12 standard cupcakes 
For mini cupcakes, follow directions below and bake 10-12 minutes. To make a two layer cake, double the recipe and prepare batter as directed. Grease two 8" cake pans, and bake in preheated oven for 30-35 minutes. 

Ingredients 

Yield: 1 dozen cupcakes

Ingredients

Pumpkin Cupcakes
  • 18 oreo cookies, divided
  • 1 1/4 cup (150g) all-purpose flour, weighed or spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons pumpkin pie spice, plus extra for garnish
  • 1 cup canned 100% pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup (96g) packed brown sugar 
  • 1/2 cup (96g) white granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, softened 
  • 4oz cream cheese (1/2 an 8oz block), room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups (1/2lb) powdered sugar, sifted 
  • gumdrop pumpkins, for garnish


Directions
Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups. Place 1 whole Oreo cooke in the bottom of each baking cup.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and spices; set aside. In a separate bowl, beat together pumpkin, oil, sugars, and vanilla, until smooth and fluffy, about 1-2 minutes. Add eggs, beating well until fully combine. Gradually mix the dry mixture in, until just combine. Do not over mix. Scrape down sides and bottom of bowl. Pour batter into prepared cupcake pan. Bake for 16-20 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.


Frosting:
With an electric mixer, beat butter, cream cheese and vanilla on medium speed until smooth. (make sure they are both at room temperature so you do not get lumps in your frosting). Beat in powdered sugar, 1 cup at a time, until incorporated. Scrape down bottom and sides of bowl. Beat on medium speed for about 2-3 minutes, until creamy. Pipe or spread on top of cooled cupcakes. Top with gumdrop pumpkins.