It is that time of year again and pumpkin flavors are my game. Here is a tried and true recipe for pumpkin cupcakes that’s been around in the house for just this season. Moist and flavorful with the butter-cream cheese frosting, the recipe makes this a favorite whenever I bake them. The beauty of this cupcake is that you really don’t have to frost them.
Eat them plain or sprinkle with some powdered sugar. However, the butter-cream cheese frosting is really good so try it! I have included mine here within the recipe. All is good in the pumpkin cupcake world 🙂
- 1 c Flour All Purpose
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2½ tsp Ground Cinnamon
- 1½ tsp Pumpkin Spice
- 1 tsp Ground Clove
- ½ tsp Ground Ginger
- ½ c Sunflower Oil
- 2 Eggs Large
- ¾ c Brown Sugar Light Or Dark
- 1 c Canned Pumpkin Puree
- 1 tsp Maple Extract
Frosting: Cream Cheese-Butter-Pumpkin Spice
- 1 8 oz Cream Cheese Softened
- ½ c Butter Unsalted and Softened
- ¼ tsp Salt
- 3 ½ c Powdered Sugar
- 1 tbs Pumpkin Spice Extract*
Pre-heat oven to 350°
Prep muffin tin with liners. 12 Muffins
- Combine Flour, Baking Powder, Baking Soda, Salt, and Spices in a bowl and whisk together.
- In a separate bowl, combine oil, eggs, brown sugar, pumpkin puree and maple extract then mix until well blended.
- Add the dry ingredients to the wet ingredients and with a whisk or blender combine until mixed.
- Pour evenly in cupcake tins. Use a small ladle or spoon to get cupcakes even. It should be about ⅔ full for each cupcake in a 12 cup tin.
Bake at 350° for 20 minutes or until cake tester comes out clean from the center of a cupcake.
After 5-10 minutes, remove cupcakes from the tin and allow to completely cool on a rack.
Frost when completely cooled.
- With a hand held mixer, blend the cream cheese and butter well until light and creamy.
- Add the powdered sugar, salt and extract and blend all well.
- If the mix is too thin add more powdered sugar an ⅛ c at a time. If you think the batter is too thick, add a little milk about 1 tsp at a time.
- Pipe or knife spread.
Store air tight in the refrigerator for up to 5 days for frosted cupcakes.
Store in freezer in an airtight container for up to 3 months.
- You can Substitute Pumpkin Spice Extract for vanilla extract or maple extract.
- If you want less of a pumpkin flavor use less measured spice ingredients. Clove is a spice some don’t like, but I use it here to enhance the other flavors and it works well.
- You can make this frosting a day ahead if you are in a time crunch. I normally fill my piping bag so it is ready to go and do bring any frosting to room temp before piping or knife frosting. Same with cupcakes being stored in the refrigerator.
- Any cupcakes that are left over can be stored for up to 5 days in the refrigerator or they can be frozen.
- Use canned pumpkin puree for this recipe. I have not used any other for this recipe and most canned is 100% pumpkin and already pureed to save time, and the canned has never failed me.
Get your pumpkin on!