Homemade Pumpkin Cupcakes with Cream Cheese Frosting

Seems like everyone is crazy for pumpkin flavored treats this season… and I’m no exception. I found this recipe in my Taste of Home recipe book last year and I’m ready to roll it out again this year! They are delicious, easy to make and fun to share. Let me know what you think of it!

Pumpkin Cupcakes Homemade Pumpkin Cupcakes with Cream Cheese Frosting
4 eggs
1 ⅔ cups sugar
1 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Cream Cheese Frosting (see below)

In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add pumpkin mixture and mix well. Pour into a lined cupcake pan (about ⅔ full). Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting. Store in refrigerator. Yield 20-24 cupcakes.

Cream Cheese Frosting
¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar

In a mixing bowl, beat butter, cream cheese and vanilla until smooth. Gradually beat in sugar.

To soften cream cheese in the microwave, place unwrapped packages on a microwave-safe plate; microwave on medium for 1 to 1 ½ minutes or until softened.
Use an ungreased 15-inch x 10-inch x 1-inch pan for a sheet cake rather than cupcakes if desired.

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