These seasonal cupcakes are adorable and taste amazing! They are super easy to make, and will definitely do well at a party! This recipe makes a dozen cupcakes.
- 1 1/2 cups + 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2/3 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup + 2 tbsp canned pumpkin puree
- 1 tsp vanilla extract
- Optional: candy corn
- 8 oz (one package) room temperature cream cheese
- 1/2 cup butter (1 stick/8 tbsp)
- 2 3/4 cups powdered/confectioners/icing sugar
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
In a bowl, whisk flour, baking powder, baking soda, salt cinnamon, nutmeg, pumpkin spice, and ginger together until well combined.
In a separate large bowl, whisk together granulated sugar with light brown sugar until there are no lumps. Add the oil, and mix well. Do not overmix. Mix in eggs, stirring in completely after each addition. Add in pumpkin and vanilla.
Combine (or if using a stand mixer, add in slowly) the flour mixture to the wet ingredients. Fold the ingredients together until they are well combined, but do not overmix.
Using an ice cream scoop, fill muffin tins 3/4 of the way full. Bake 20-24 minutes or until a toothpick inserted into the middle comes out clean. Cool cupcakes on a cooling rack.
To make the frosting, whip room temperature cream cheese and butter together in a large bowl.
Add in vanilla. Beat in the powdered sugar parts at a time (I recommend adding it in by the 1/2 cup if you are working with an electric hand mixer). Chill frosting for about 20 minutes or until slightly firm on the outside.
Wrap a piping (or a ziploc) bag around the edges of a tall cup, and use a spatula to scoop in frosting. Make sure to insert a tip beforehand if you are using a piping bag. Seal off the bag by twisting the end (or securing the ends of a ziploc bag together). If you are using a ziploc bag, cut off the tip of the bag to how big you would like to pipe the frosting.
Decorate using candy corn or however you would like.
(Recipe adapted from Cooking Classy)