These pumpkin cupcakes are moist, light, and airy made with oil, eggs, pumpkin puree, and pumpkin spice. Frosted with cream cheese frosting and more caramel make these finger-licking good.
Table of Content
Fall is here and as always I make a few more pumpkin recipes I can't wait to share with you. Made these cupcakes and some pumpkin cake donuts for a family gathering.
It fascinates me when people can't seem to figure out what cupcake this is until you tell them - these are pumpkin cupcakes. The look on their faces, really? Do these have pumpkin? Yes, there is pumpkin in there and it is so damn delicious.
About these cupcakes
You can't get a cupcake recipe easier than this. An oil-based cake batter whipped with eggs makes these light and airy. Enriched with pumpkin puree and spice these have a wonderful color and aromo too.
I frosted these with my classic cream cheese frosting by a no-butter cream cheese frosting would absolutely perfect too. Of course, you can go simple with vanilla buttercream or bakery-style frosting both these take 5 minutes to make.
The caramel drizzle is the best thing on the top. I have of course used my homemade caramel but you can use store-bought. The recipe I have given you below is more than you need but probably the smallest batch you can make without the sugar burning.
Ingredients and substitutes
- All-purpose flour - Yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening. If you must use self-raising omit half the leavening in the recipe
- Oil - I like the light and airy texture the oil gives these cupcakes.
- Sugar - I prefer to use white sugar so I can keep the color of the pumpkin puree in the cupcakes. Brown sugar adds a caramel taste as well as color to them.
- Pumpkin puree - I am using homemade pumpkin puree but canned works just as well
- Pumpkin spice - I'm using my homemade pumpkin spic but store-bought works just as fine.
- Vanilla Extract - Good quality vanilla is always the best.
Step by step instructions
Cupcakes
- Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved.
- Then, gradually add the oil followed by the pumpkin puree and vanilla.
- Next, add the flour and combine well.
- Using an ice cream scooper or spoon divide the batter into cupcake liners.
- Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool completely before decorating
Cream cheese frosting
- In a mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes
- Add 2 tablespoon of cream, salt, lemon juice, and vanilla – whip another minute.
- Next, add powdered sugar one cup at a time and continue to whip for 2 more minutes.
- Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten it up.
Tip - The more you whip the lighter this frosting will become.
Caramel sauce
- Place the sugar, lemon, and water in a deep light-colored saucepan.
- Melt the sugar on medium heat shaking the pan as needed.Tip - Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
- Once all the sugar is amber, add in the butter and combine well.
- Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.
- Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.
Decorate
- Place frosting in a piping bag with a large star tip. Pipe a swirl on the cupcake
- Drizzle with caramel sauce. I added a little orange dragee on the top for garnish.
- Enjoy!
Frequently asked questions
These pumpkin cupcakes will keep at room temperature for 2 days. If wrapped well they will keep in the fridge for up to a week. And up to a month in the freezer
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
I like to bake at 160 - 170 C, or 310 to 325 F, or Gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
Yes, you certainly can. I do also have a delicious pumpkin spice muffins with oats streusel recipe and video that is absolutely delicious and I highly recommend you try it.
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Printable Recipe
Easy Pumpkin Cupcakes with Cream Cheese Frosting
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Ingredients
Cupcakes
- 1 ½ cup (190 g) All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin Spice
- 2 Eggs (large)
- ¾ cup (150 g) White Sugar
- ⅓ cup (80 ml) Cooking oil
- 5 tablespoon (75 ml) Pumpkin puree
- 1 teaspoon Vanilla Extract
Cream cheese frosting
- 4 oz (113 ml) Cream cheese
- 2 oz (60 g) Butter
- 2 cup (240 g) Powdered sugar
- 1 tablespoon Fresh cream
- ½ teaspoon Salt
- ½ teaspoon Lemon juice
- 1 teaspoon Vanilla extract
Caramel
- 1 cup (200 g) Sugar
- 3 tablespoon Water
- ¼ teaspoon Lemon juice
- 4 tablespoon (60 g) Butter
- ½ cup (120 ml) Whipping cream
- 1 teaspoon Vanilla extract
Instructions
Cupcakes
- Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners.
- In a bowl, combine flour, baking powder, baking soda, spices, and salt.
- In a bowl of a stand mixer with the whisk attachment, whip eggs with sugar until sugar is almost dissolved.
- Then, gradually add the oil followed by the pumpkin puree, and vanilla.
- Next, add the flour and combine well.
- Using an ice cream scooper or spoon divide the batter into cupcake liners.
- Bake for about 18 to 20 minutes or until a skewer inserted in the center comes out clean.
- Cool completely before decorating.
Cream cheese frosting
- In a mixer bowl with the paddle attachment cream the cream cheese and room temperature butter for about 2 minutes
- Add 2 tablespoon of cream, salt, lemon juice, and vanilla – whip another minute.
- Next, add powdered sugar one cup at a time and continue to whip for 2 more minutes.
- Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten it up.Tip - The more you whip the lighter this frosting will become.
Caramel sauce
- Place the sugar, lemon, and water in a deep light-colored saucepan.
- Melt the sugar on medium heat shaking the pan as needed. Tip - Keep the heat on medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
- Once all the sugar is amber, add in the butter and combine well.
- Next, add the cream and be careful because the caramel will bubble up. Take it off the heat.
- Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools it will get thicker.
Decorate
- Place frosting in a piping bag with a large star tip. Pipe a swirl on the cupcake
- Drizzle with caramel sauce. I added a little orange dragee on the top for garnish.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Denay DeGuzman
Ahhhh....these pumpkin cupcakes look amazing! And that cream cheese frosting - delicious!
Veena Azmanov
Thanks, Denay. Yes, the frosting is delicious.
Jenni LeBaron
These look really tasty. I love everything pumpkin flavored, especially during fall. Cream cheese frosting is the perfect way to top these too!
Veena Azmanov
Me too Jenni. Love pumpkin this time of the year.
swathi
Your pumpkin cupcake looks amazing love it, I just started baking with pumpkin made one bread and muffins, That frosting is die for.
Veena Azmanov
Thanks Swathi. I love baking with Pumpkin. I hope you try this.
Kylee
Oh that frosting!!! Love it. I am so in love with fall flavors right now!
Veena Azmanov
Me too, Kylee. In love with everything fall.
Marisa Franca
What beautiful cupcakes. I love the swirl of the frosting and that drizzle -- so yummy. I'm pinning the cupcakes because I know of four grandsons who would love for nonna to make the treats for them.
Veena Azmanov
Thanks, Marisa. I hope you try this. They are so simple and easy