Pumpkin Cupcakes with Cream Cheese Frosting

Here we go–Cupcake High’s very first recipe post! So okay, there’s no picture of these, but I promise they’re super-cute. Top them with chopped walnuts, cinnamon, or pumpkin pie spice for supreme irresistibility!

Ingredients: Cupcakes
2 c + 2 tsp All-Purpose Flour
2 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Pumpkin Pie Spice (or Cinnamon)
1 c, less 2 1/2 Tbs Sugar
1 c Brown Sugar
1 1/4 c Canola Oil (or Vegetable Oil)
1 tsp Vanilla Extract
2 c Canned Pumpkin
1 c Egg Substitute (or 4 Large Eggs)
1 c Walnuts, chopped (optional)

Ingredients: Frosting
16 oz Cream Cheese, softened
1/2 c Butter, softened
1 tsp Vanilla Extract
1/8-1/4 tsp Rum Extract (optional)
2 c Confectioners’ Sugar, sifted

Directions: Cupcakes
Preheat oven to 350. Grease and flour two 12-cup cupcake pans or line with paper liners. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In a large bowl, combine the sugars and oil. Blend in the vanilla and pumpkin, then slowly beat in the egg substitute (or eggs, one at a time).  Gradually add the flour mixture, then stir in walnuts, if using.

Fill cupcake pans 1/2-2/3 full and bake 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool, then top with cream cheese frosting and garnish with chopped walnuts or a sprinkle of pumpkin pie spice/cinnamon.

Yield: About 24 cupcakes

Directions: Cream Cheese Frosting
In a medium bowl, beat together the cream cheese and butter until combined. Add the vanilla and rum extract (if using) and mix until well-blended. Slowly add the confectioners’ sugar and beat well.

Note: If the frosting becomes too thick, thin it with milk, one teaspoon at a time.

Yield: Frosts about 24 cupcakes

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11 Responses to Pumpkin Cupcakes with Cream Cheese Frosting

  1. Patricia says:

    Can this be made in a loaf pan? And how would the time change? My husband loved these at work, thanks for getting him into treats, but I think he would enjoy a loaf more at home as he does not normally eat cupcakes or icing. Have you made this recipe in a loaf?

    • Melissa says:

      I’m so glad that Pedro enjoyed the cupcakes! I’ve not tried this as a loaf before, but I bet you could do it. Be sure to spray your pan well with nonstick spray. Then, I’d try keeping the batter just the same and baking it for about an hour at 350. You should probably check it after about 40 minutes. If it’s browning too fast, loosely cover it with foil for the duration. Like the cupcakes, you’ll know it’s done when a toothpick inserted in the center comes out clean.

      Please let me know how this turns out!

  2. Shelvasha says:

    I’m going to try this recipe, as I love pumpkin. Though I wonder, I’m not at a high altitude, so would I be able to get away with cooking these as is?

    • Melissa says:

      I’m so glad you’re going to try it! Try reducing the flour to 2 cups, the baking powder to two teaspoons, and the soda to one teaspoon. Also, try decreasing the sugar to about 3/4 cup, or maybe even a touch less. I’m sure the oil could be decreased too. :-) Please let me know how they turn out!

  3. Rachel says:

    I made these to impress my new neighbors at a Bunco party and it worked! I even left a few without frosting and served them to my kids for breakfast as muffins.
    Thank you!

  4. Sierra says:

    I really want to make them!! But how much white suger do you use???

  5. Edis Cole says:

    Could I add chocolate chips to the batter? Thanks!

  6. Pingback: The Internet’s Most Unique Cupcake Recipes « Free and Featherbrained

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