Easy Pumpkin Cupcakes
Serves 22
10 mins prep
20 mins cook
30 mins total
A super moist, melt-in-your-mouth EASY pumpkin cupcake topped with a 3-ingredient cream cheese frosting! Perfect Fall treats or Thanksgiving desserts.
Pumpkin Cupcakes
Cream Cheese Frosting
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How to Make Pumpkin Cupcakes:
In a large bowl, mix together 1 ⅔ cup all-purpose flour, 1 ½ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon nutmeg together with a whisk.
Stirring between each addition, add 2 eggs, 1 15 oz. canned pumpkin, ½ cup vegetable oil, and ¼ cup water and continue mixing with a spatula or wooden spoon until ingredients are incorporated and you can no longer see the flour. To avoid overmixing, I suggest mixing this by hand with a spatula. If you are using an electric mixer, be sure to use the lowest speed setting and stop mixing as soon as flour disappears.
Scoop 3 tablespoons of batter in each cupcake liner and gently shake pan to even out the batter. Bake at 350℉ for 18-22 minutes, or until toothpick comes out clean. Cool completely before frosting.
How to Make Cream Cheese Frosting
Using a stand or hand-held mixer, beat the 1 (8oz) package cream cheese, softened for 1-2 minutes until smooth and creamy. Scrape down the sides with a spatula, as needed.
Add ½ cup unsalted butter, softened and 1 ½ teaspoon vanilla extract and continue mixing for 1 minute until combined. Lastly, slowly add in 2 cups powdered sugar and ⅛ teaspoon salt then beat on high speed for 30 seconds until well combined.
Use a knife or piping bag to frost the cooled cupcakes. This recipe will lightly frost roughly [adjustable]24 cupcakes [/adjustable](if spreading on with a knife). Because this frosting is on the creamy side, it's best spread vs. trying to pipe on intricate swirls with a piping tip.