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Pumpkin Cupcakes Plated

Pumpkin Cupcakes with Cream Cheese Icing

These delicious, moist cupcakes are perfect for fall.  The combination of pumpkin and cream cheese icing make for a perfect dessert.

Course Dessert
Keyword pumpkin cupcakes, pumpkin desserts
Servings 24 cupcakes

Ingredients

Pumpkin Cupcakes

  • 2 cups flour
  • 1 1/3 cups granulated sugar
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 2 tsp. cinnamon ground
  • 1 tsp salt
  • 4 ea eggs
  • 2/3 cups oil vegetable or canola
  • 15 oz. pumpkin
  • 1 tsp vanilla

Cream Cheese Icing

  • 8 oz. cream cheese softened
  • ½ cup butter softened
  • 2 to 2.5 cups powdered sugar
  • 1 ½ tsp. vanilla

Instructions

  1. Preheat oven to 350 degrees.

  2. Add all of the dry ingredients in a large bowl and set aside.

  3. Combine all of the wet ingredients in a medium bowl.  Fold the wet ingredients into the dry ingredients.  Stir to combine but do not over mix the batter.

  4. Spray 2 cupcake pans with cooking spray and fill each cup 2/3 full.

  5. Bake for 20-30 minutes or until toothpick comes out clean.  Immediately place cupcakes on a cooling rack.

  6. Once the cupcakes are completely cooled, place the icing ingredients in a medium sized bowl.  Start with two cups of the powdered sugar.  Using a hand mixer, beat for 2-3 minutes.  If the icing is runny or you want to add more sugar for taste, add up to 1/2 more cups of powdered sugar.