Moist Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

• 2 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 15 ounces Pumpkin puree (One standard can (not pumpkin pie filling))
• 1 cup Olive oil (Light or regular, not extra virgin for neutral flavor)
• 3 pieces Large eggs (Room temperature)
• 12 ounces Cream cheese (Softened to room temperature)
• 0.75 cup Unsalted butter (Softened to room temperature (1.5 sticks))
• 2 cups Powdered sugar (Also called confectioners' sugar)
• 1 tablespoon Vanilla extract (Real vanilla preferred)
• 24 pieces Pumpkin candies (optional) (For decoration, e.g., Brach's Mellowcreme pumpkins)
• as needed Sprinkles (optional) (For decoration)

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together 2 cups flour, 1.5 cups sugar, 2 tsp baking powder, 1 tsp baking soda, and 2 tsp cinnamon until well combined. Set aside.

   Time: PT5M

3. Mix Wet Ingredients

   In a second large mixing bowl, combine 15 oz pumpkin puree, 1 cup olive oil, and 3 large eggs. Whisk until the oil is fully blended in and no longer visible.

   Time: PT4M

4. Combine Wet and Dry Ingredients

   Add the dry ingredients to the wet ingredients. Whisk until the batter is completely smooth and no dry streaks remain.

   Time: PT3M

5. Prepare Cupcake Pans

   Line two 12-cup cupcake pans with 24 cupcake liners.

   Time: PT2M

6. Fill Cupcake Liners

   Using a trigger-release ice cream scoop or large spoon, fill each liner about 2/3 full with batter, dividing evenly among all 24 cups.

   Time: PT4M

7. Bake Cupcakes

   Bake cupcakes on the center rack at 350°F for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT22M

   Temperature: 350°F

8. Cool Cupcakes

   Let cupcakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

   Time: PT10M

9. Make Cream Cheese Frosting

   In a stand mixer bowl, combine 12 oz softened cream cheese, 3/4 cup softened unsalted butter, 2 cups powdered sugar, and 1 tbsp vanilla extract. Using the whisk attachment, beat on medium-low speed until powdered sugar is incorporated. Increase to high speed and beat for 4 minutes, scraping down the bowl as needed, until frosting is whipped, fluffy, and white.

   Time: PT7M

10. Frost Cupcakes

    Transfer frosting to a large pastry bag fitted with an open star tip. Pipe generously onto each cooled cupcake.

    Time: PT8M

11. Decorate Cupcakes

    Top each cupcake with a pumpkin candy and sprinkles, if desired, for a festive look.

    Time: PT2M

Nutrition Facts

Calories

270

Protein

2g

Carbohydrates

34g

Fat

14g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Gluten-free flour blend
• Instead of Granulated sugar: Coconut sugar, Light brown sugar
• Instead of Ground cinnamon: Pumpkin pie spice
• Instead of Pumpkin puree: Homemade pumpkin puree, Butternut squash puree
• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Large eggs: Flax eggs (for vegan)
• Instead of Cream cheese: Vegan cream cheese
• Instead of Unsalted butter: Vegan butter
• Instead of Powdered sugar: Homemade powdered sugar (blend granulated sugar)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Pumpkin candies (optional): Candy corn, Other festive candies

Equipment Needed

• Oven
• Two large mixing bowls
• Whisk
• Cupcake pans (2 x 12-cup)
• Cupcake liners (24)
• Ice cream scoop (trigger release) (optional)
• Wire rack
• Stand mixer with whisk attachment
• Rubber spatula
• Large pastry bag with open star tip (optional)
• Toothpick

Critical Steps — Do Not Skip

• Mix wet ingredients thoroughly so oil is fully blended.
• Do not overmix when combining wet and dry ingredients.
• Bake until a toothpick comes out clean; do not overbake.
• Cool cupcakes completely before frosting.
• Whip frosting until fluffy and smooth.

Chef Tips from the Video

• Use a trigger-release ice cream scoop for even portioning.
• Room temperature eggs and dairy make mixing easier and result in a smoother batter.
• For extra flavor, add a pinch of nutmeg or ginger to the dry ingredients.
• If you don't have a stand mixer, an electric hand mixer works for the frosting.
• For a cupcake sandwich, slice the cupcake in half horizontally and sandwich the frosting in between.

Troubleshooting

Storage

Refrigerator: Store frosted cupcakes in an airtight container for up to 3 days. Bring to room temperature before serving for best texture.

Freezer: Unfrosted cupcakes can be frozen in a freezer-safe bag for up to 2 months. Thaw at room temperature and frost before serving.

Room temperature: Unfrosted cupcakes can be kept in an airtight container for 1 day. Frosted cupcakes should be refrigerated.

Make-Ahead Tips

• Bake cupcakes a day ahead and store unfrosted in an airtight container.
• Frosting can be made up to 2 days ahead and refrigerated; let it soften slightly before piping.
• Decorate just before serving for best appearance.