A classic fall favorite. These moist, fluffy pumpkin cupcakes are perfectly spiced, with a sweet swirl of smooth cream cheese frosting on top. All finished off with a cute little candy pumpkin.
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
This is one of the most forgiving cupcake recipes ever. They literally are so easy to whip together
and they come out perfectly dense and moist, yet fluffy with that perfect little dome on top, every time.
And the cool, creamy frosting on top of the warm spiced cake makes these cupcakes so amazing! It is one of my favorite cream cheese frosting recipes in the world.
I topped these with some little pumpkins made out of spice drops for an extra festive touch.
I am all about everything pumpkin this time of year. Last season I made my Pumpkin Cornbread, Pumpkin Ice Cream Sandwiches... and of course my Pumpkin Cheesecake and famous Pumpkin Pie Cake!
 "Pin on Pinterest")
So, I'm taking it back to my roots and we're making cupcakes... and they could not be more delicious!
To make the gumdrop pumpkins, simply use orange gumdrops for the pumpkin and roll out green gumdrops into stems and vines. That's it!
Yield: 12 cupcakes
Yield: 1 dozen cupcakes
Ingredients
Pumpkin Cupcakes:
- 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.
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 and sprinkles, if desired.
