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Pumpkin Cupcakes with Cream Cheese Frosting and Candy Pumpkin Garnish Recipe

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4.1 from 3 reviews

These moist and flavorful Pumpkin Cupcakes are perfect for fall gatherings or any time you crave a sweet treat with warm spices. Topped with a creamy, smooth cream cheese frosting and finished with charming candy pumpkins, they combine the rich taste of pumpkin with classic autumn spices for a delightful dessert experience.

Ingredients

Cupcakes

  • 2 eggs
  • 1 1/4 cups granulated sugar
  • 1 cup pumpkin puree
  • 3/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Cooking spray

Frosting

  • 1/2 cup butter (softened)
  • 8 ounces cream cheese (softened)
  • 4 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: 1-2 teaspoons milk (to thin frosting if needed)
  • 12 candy pumpkins (optional garnish)

Instructions

  1. Preheat the oven: Set your oven to 400 degrees Fahrenheit. Prepare a 12-cup muffin tin by coating it with cooking spray or lining with paper cupcake liners to prevent sticking.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, pumpkin puree, and vegetable oil until the mixture is smooth and well combined.
  3. Add dry ingredients: To the wet mixture, add the all-purpose flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt. Stir gently until just combined; avoid overmixing to keep the cupcakes light and fluffy.
  4. Fill cupcake tins: Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full for proper rising.
  5. Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes. The cupcakes are done when they turn lightly browned and a toothpick inserted into the center comes out clean.
  6. Cool cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps the cupcakes set properly.
  7. Prepare frosting: In a mixing bowl, beat the softened butter and cream cheese together using a mixer on medium speed until light and fluffy, about 2-3 minutes.
  8. Add powdered sugar: Gradually mix in the powdered sugar, one cup at a time, on low speed to avoid a sugar cloud. Once fully incorporated, add vanilla extract and blend for an additional 30 seconds.
  9. Adjust frosting consistency: If the frosting is too thick for piping, add milk one teaspoon at a time until you reach the desired spreadable consistency.
  10. Decorate cupcakes: Transfer the frosting to a piping bag fitted with a decorative tip and pipe the frosting onto each cooled cupcake. Optionally, garnish with a candy pumpkin on top of each cupcake for a festive look.
  11. Serve and enjoy: Serve immediately or store in the refrigerator until ready to serve. These cupcakes are perfect for fall celebrations and pair beautifully with a warm beverage.

Notes

  • Make sure the pumpkin puree is plain and not pumpkin pie filling which has added spices and sugar.
  • Do not overmix the batter to keep cupcakes tender.
  • If you don’t have a piping bag, you can spread the frosting using a spatula or knife.
  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
  • If you want a stronger pumpkin spice flavor, you can add an extra 1/2 teaspoon of pumpkin pie spice.

Find it online: https://bitezly.com/pumpkin-cupcakes-with-cream-cheese-frosting-and-candy-pumpkin-garnish-recipe/