Pumpkin Cupcakes with Cream Cheese Frosting

Watch our easy Video Tutorial on how to make this easy melt in mouth Pumpkin cupcakes frosted with cream cheese.

Have you ever tried Pumpkin Cupcakes? This is a very easy and melt in mouth Pumpkin Cupcakes with cream cheese frosting that you are going to fall in love with.

So why you wait…Gather the ingredients.. Put on your apron and start baking..

If you make this recipe, dont forget to tag me on facebook, twitter and instagram 🙂


For the Pumpkin Cupcakes:

2 cups All-Purpose Flour

1 & 1/2 cups granulated Sugar

2 Tsp Baking Powder

1 Tsp Baking Soda

2 Tsp ground Cinnamon

3 large Eggs (at room temperature)

1 cup Vegetable Oil

2 cups Pumpkin Puree

For the Cream Cheese Frosting:

1 & 1/2 Cups cream cheese(@ room temperature)

3/4 cup unsalted butter, room temperature

2 cups powdered sugar

1 Tbsp vanilla essence

To Make Pumpkin Cupcakes:

Preheat oven to 180 degree celcius. Line a 24 count muffin pan with 24 cupcake liners.
In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 & 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 2 tsp cinnamon.
In a second medium mixing bowl, combine wet ingredients: 2 cups pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and is no longer visible.

Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. Bake at 180˚C for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.

To Make Whipped Cream Cheese Frosting:

Combine all frosting in the bowl. Beat on medium/low speed until powdered sugar is incorporated using a hand beater. Scrape down the bowl with spatula and beat on high speed 4 min or until fluffy, scraping down the bowl as needed. Transfer to large pasty bag fitted with large open star tip (Wilton 1M) and pipe over cupcakes. Refrigerate until ready to serve.

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