Do yourself a favor and save this recipe and make it for your next fall party. Everyone will be asking for more pumpkin cupcakes. The recipe is simple and can be make into these adorable cupcakes or even a sheet cake to serve a large Halloween crowd.
This pumpkin recipe came from our mom, Susie. It is not the fall season around our house without these delicious pumpkin cupcakes.
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What You Need:
EQUIPTMENT
- Stand Mixer or Hand Mixer
- Medium Bowl
- Spatula
- Cupcake pan or sheet cake pan
- Cupcake wrappers
- Piping bag and tip
INGREDIENTS – CAKE
- 1 can pumpkin, 15 ounces
- 4 eggs
- 1 cup cooking oil
- 1 2/3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
INGREDIENTS – FROSTING
- 4 ounces cream cheese, softened
- 1 stick butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Fall sprinkles
Step 1: Pumpkin Batter
Preheat oven to 350°.
Blend together all cake ingredients and mix at medium speed for 2 minutes.
Step 2: Bake
For Cupcakes: Pour into lined cupcake pan, making 24 cupcakes. Bake 350° for 18-20 minutes.
For Cake: Pour into greased sheet cake pan. Bake 350° for 20 minutes.
Step 3: Frosting
Mix cream cheese, butter and vanilla in medium mixing bowl until well combined. Add powered sugar until light and fluffy.
Once cake is cooled, spread icing evenly on cake. If making cupcakes use piping bag and tip to frost cupcakes. Swirl icing on cupcakes and add Fall sprinkles.
We hope you love this Pumpkin Cupcake recipe. For more recipes and delicious inspiration, check out the Food section of our blog here!
Pumpkin Cupcakes
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 Medium Bowl
- 1 Spatula
- 1 Cupcake pan or sheet cake pan
- 24 Cupcake wrappers
- 1 Piping bag and tip
Ingredients
Cake
- 1 can pumpkin 16 oz.
- 1 c cooking oil
- 1 2/3 c sugar
- 2 c flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
Frosting
- 4 oz cream cheese softened
- 1 stick butter softened
- 1 tsp vanilla
- 2 c powdered sugar
- Fall sprinkles
Instructions
- Preheat oven to 350°.
- Blend together all cake ingredients and mix at medium speed for 2 minutes.
- For Cupcakes: Pour into lined cupcake pan, making 24 cupcakes. Bake 350° for 18-20 minutes.
- For Cake: Pour into greased sheet cake pan. Bake 350° for 20 minutes.
- Mix cream cheese, butter and vanilla in medium mixing bowl until well combined. Add powered sugar until light and fluffy.
- Once cake is cooled, spread icing evenly on cake. If making cupcakes use piping bag and tip to frost cupcakes. Swirl icing on cupcakes and add Fall sprinkles.
