Pumpkin Cupcakes

When it comes to Fall baking, pumpkin is one of the first ingredients that comes to mind. The versatility of this fruit is unbelievably vast. We can incorporate pumpkin in many baked items, such as cakes, pies, frostings, ice cream, or these delicious Pumpkin Cupcakes. These moist and fluffy cupcakes are packed with pumpkin pure and spice, frosted with a creamy spice cream cheese frosting, and finally topped with a cute fondant white pumpkin.

About This Recipe

• These Pumpkin Cupcakes are easy to make, and you can taste the autumn flavours in each bite.
• The ingredients are super simple; the only element you might have to buy is the Pumpkin Puree. Now that we are talking about this ingredient make sure to buy the pure pumpkin puree and not the pie filling. Pumpkin pie filling has more sugar and liquid content.
• We use pumpkin spice, which you can blend yourself and use throughout your Fall baking. See the instructions on how to make different spice blends here. Spice Blends
• The use of oil versus butter contributes to the super fluffy and moist crumbs. These Pumpkin Cupcakes melt in your mouth.
• If you are not crazy about pumpkin flavour, you can add one tablespoon of orange zest to subdue the pumpkin flavour.

• The frosting is the easy cream cheese frosting that is infused with some pumpkin spice, but you can use just plain cream cheese frosting.
• The cute little toppers are made of fondant; however, you can make them with a peanut butter base. See this post from Butternut Bakery for instructions.
• I used a small amount of white fondant, shaped it into a round shape, and made some grooves with the back of a pairing knife. You can use a clove or a small chocolate chip for the stem. The orange tint is some edible orange colour that I robbed on the pumpkin with my fingertip.

How To Make These Pumpkin Cupcakes

• These Pumpkin Cupcakes use only two bowls; no stand mixer is required.
• Mix all the dry ingredients, including the spices, in one bowl.
• Use a larger bowl, mix all the wet ingredients and use a hand whisk to blend them all together.
• Add the dry ingredients to the wet, and gently mix them. Do not overmix.
• Line the cupcake pan with liners, fill them up to ⅔ of their capacity and bake.
• For the frosting, beat the butter until light in colour, almost white; add the soft cream cheese and beat until well blended and lump-free. Add the powdered sugar, vanilla, and spices. Beat well until blended and smooth.
• Let the Pumpkin Cupcakes cool down completely before frosting them. Top them with your handmade white pumpkin.

See more related posts here:

Pumpkin Pecan Tart,

Pumpkin Chocolate Marble Brownies,

And more;

Pumpkin Rice Krispies,

Or

Pumpkin Ginger Cheesecake

📖 Recipe