Pumpkin Cupcakes With Creamy Pumpkin Frosting
Warm up this fall with FadedMix's Pumpkin Cupcakes topped with creamy pumpkin frosting—a perfect harmony of spices and sweetness for any autumn celebration!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fadedmix.com.
Cooking tools:
- Piping bag
- Hand mixer
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Cooling rack
- Measuring cup
- Measuring spoon
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, at room temperature
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/2 teaspoon pure vanilla extract
- For the Creamy Pumpkin Frosting:
- 1 cup (230g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60g) pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
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