This time of year, pumpkin is it. People want to try pumpkin in everything. That’s ok, pumpkin is really healthy for you. So when you at pumpkin to a vanilla cupcake and get a vanilla pumpkin cupcake, you can feel better about eating a delicious fall treat.
Vanilla Pumpkin Cupcakes
Vanilla pumpkin cupcakes are perfect all year round. But since most people think pumpkin for the fall, these vanilla pumpkin cupcakes make a great treat for anytime during the fall but make a great treat for Halloween or Thanksgiving.
Pumpkin Spice Cupcakes
These vanillapumpkin spice cupcakes are easy to make. It is a basic vanilla cupcake recipe with pumpkin puree, not the kind that is pumpkin pie ready and some pumpkin spice. With just these two added ingredients, these pumpkin spice cupcakes go from delicious vanilla cupcakes to over the top, amazingly delicious vanilla pumpkin spice cupcakes.
Love pumpkin? Want more delicious recipes? Try making your own Pumpkin Spice coffee creamer or try these A-MAZ-ING Pumpkin Pie Waffles. You can also find pumpkin spice latte cookies and Pumpkin Spice Caramel Apple recipes. Can’t get enough pumpkin? Then try these Over 50 Pumpkin Dessert Recipes.
Vanilla Pumpkin Cupcakes
Cupcake Ingredients:
1 ¾ C flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
2/3 C brown sugar
2 eggs, room temp
1 C pumpkin puree
1/2 C vegetable oil
1/3 C whole milk, room temp
1 1/2 tsp vanilla
Vanilla Icing Ingredients:
1 C of unsalted butter (softened)
4 C powder sugar
4 TBSP heavy whipping cream
1 container Candy Sprinkles
1 bag of candy Pumpkins
How to Make Pumpkin Cupcakes
Preheat oven to 350 degrees.
Line your cupcake pan with paper liners.
In a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and the pumpkin pie spice.
Whisk well.
Set aside.
Now in a second bowl , mix together with your electric mixer the brown sugar and eggs beating until well combined.
Add the pumpkin, oil, whole milk, and vanilla to another bowl, stir to mix.
Add this bowl of ingredients to the second bowl with the brown sugar and eggs, again mixing well to combine.
Slowly add the wet ingredients to the dry ingredients stirring just enough to blend all of the ingredients together.
Using a medium ice cream scoop fill each cupcake tin 2/3rds filled. Bake at 350 degrees for 18 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 5 minutes.
Next transfer to a wire rack allowing them to cool completely.
Frosting the Vanilla Pumpkin Cupcakes:
Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
You can frost your cupcakes by smoothing icing on the cupcake, or you can go for this look. Once the icing is ready, fill a pastry bag with a size 13 tip.
Twist the open end of the pastry bag and squeeze the icing to the tip, Start at the outer edge of each cupcake moving in a circle inward to the center of the cupcake.
Sprinkle the candy sprinkles on the cupcakes and top each one with a candy pumpkin.
- 1 ¾ C flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 2/3 C brown sugar
- 2 eggs room temp
- 1 C pumpkin puree
- 1/2 C vegetable oil
- 1/3 C whole milk room temp
- 1 1/2 tsp vanilla
- 1 C of unsalted butter softened
- 4 C powder sugar
- 4 TBSP heavy whipping cream
- 1 container Candy Sprinkles
- 1 bag of candy Pumpkins
-
Preheat oven to 350 degrees.
-
Line your cupcake pan with paper liners.
-
In a bowl combine the flour, baking powder, baking soda, cinnamon, salt, and the pumpkin pie spice.
-
Whisk well.
-
Set aside.
-
Now in a second bowl , mix together with your electric mixer the brown sugar and eggs beating until well combined.
-
Add the pumpkin, oil, whole milk, and vanilla to another bowl, stir to mix.
-
Add this bowl of ingredients to the second bowl with the brown sugar and eggs, again mixing well to combine.
-
Slowly add the wet ingredients to the dry ingredients stirring just enough to blend all of the ingredients together.
-
Using a medium ice cream scoop fill each cupcake tin 2/3rds filled. Bake at 350 degrees for 18 minutes.
-
Remove cupcakes from the oven and allow to cool in the pan for about 5 minutes.
-
Next transfer to a wire rack allowing them to cool completely.
-
Cream powder sugar and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
-
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
-
You can frost your cupcakes by smoothing icing on the cupcake, or you can go for this look. Once the icing is ready, fill a pastry bag with a size 13 tip.
-
Twist the open end of the pastry bag and squeeze the icing to the tip, Start at the outer edge of each cupcake moving in a circle inward to the center of the cupcake.
-
Sprinkle the candy sprinkles on the cupcakes and top each one with a candy pumpkin.
