This is one easy pumpkin dessert recipe you don’t want to miss out on! These cupcakes are fluffy, moist and absolutely delicious. Did I mention easy?! With a tender, moist and delicate texture the cupcakes are brought to a whole new level when topped with cream cheese frosting.
I came across this recipe on Facebook one day when I was bored and was looking for something new and delicious to make. After watching the video for a pumpkin sheet cake I knew immediately I wanted to try it out.
I follow Natasha’s Kitchen on FB and Instagram and I have to tell you, she’s one of my favorite foodies on social media. Totally love her enthusiasm! She originally made this recipe as a sheet cake but I thought why not try to make cupcakes instead. Guess what? It worked out perfectly!
I baked the batter in two different muffin pans, a regular one lined with cups and one unlined minicake pan. I wanted to know how the batter would do in different baking options. The batter was enough to fill both pans and the end result was fantastic! This batter is incredibly versatile and yummy and it was a fun way to make cupcakes with different shapes!
Easy Pumpkin Cupcakes
This is a fantastic fall desert recipe that is full of moist flavor and incredibly easy to make!
for the batter…
- 2 cups all purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tbsp cinnamon
- 3 large eggs, room temp
- 1 cup canola or vegetable oil
- 1 15oz can pumpkin puree
for the cream cheese frosting…
- 1 8oz pkg cream cheese at room temp
- 1 stick butter at room temp
- 1 cup powdered sugar (plus more for dusting)
- 2 tbsp vanilla extract
- chopped roasted pecans, sea salt caramel syrup, (optional)
batter…
Preheat oven to 350˚F. Using cooking spray and/or baking cups, grease or line muffin baking pan.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda,baking powder and cinnamon.
In a seperate bowl, whisk together the wet ingredients: eggs, oil and can of pumpkin puree until well combined.
Now add the wet ingredients to the dry ingredients and whisk until smooth. Ladle batter into the muffin pan three quaters of the way up, do not fill to the top. Bake until a toothpick poked in the center comes out clean, 15-20 minutes. Let cool in pan for a few minutes then remove and set aside to cool off completely.
whipped cream cheese…
Combine all of the frosting ingredients in a bowl. Using a handheld mixer, beat on medium speed until combined, then beat on high until light and fluffy making sure to scrape down the bowl as needed.
For lined cupcakes, spread the tops with cream cheese frosting and decorate with pecans or sprinkles. For cakes without cups, lightly dust with powder sugar, swirl with sea salt caramel syrup and top off with pecans.
original recipe via Natasha’s Kitchen
I truly hope you get a chance to make these cupcakes. Seriously, they are so amazing that they just don’t sit long enough on the kitchen counter! I’ve already begun making a second batch and everyone’s excited and anxiously waiting to dig in!😋
FUN FACT: There exists a difference between cupcakes and muffins. Cupcakes are made by creaming the butter and sugar together to create a smooth, fluffy batter, ending with a light and airy texture. Muffin batter, on the other hand, is beaten briefly and remains relatively lumpy, creating a more dense cake.
SHOP MUFFIN PANS
