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Pumpkin Cupcakes
Pumpkin Cupcakes
Prep Time
6 mins
Cook Time
21 mins
Total Time
27 mins
 
Servings: 14
Ingredients
Cupcakes
  • 1 stick unsalted butter softened to room temperature
  • 1 cup white sugar
  • ¼ teaspoon vanilla extract
  • 1 large egg
  • ¾ cup milk I used whole milk
  • ¼ cup + 2 tablespoons pumpkin puree not pumpkin pie filling
  • 1 and ½ cups all-purpose flour
  • 1 and ½ teaspoons [pumpkin spice mix|https://www.galonamission.com/pumpkin-spice-mix/]
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
Butter Cream Frosting
  • 2 sticks unsalted butter softened to room temperature
  • 4 and ½ cups confectioners sugar powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Set aside.
  2. Using an electric or a handheld mixer, cream together the butter and sugar.
  3. While the butter and sugar are mixing on low, add in the vanilla extract, egg, milk, and pumpkin puree.
  4. While the wet ingredients are mixing on low, combine the flour, pumpkin spicemix, salt, and baking powder in a separate bowl.
  5. Slowly add the dry ingredients into the wet ingredients.
  6. Add the cupcake batter into the liners ¾ of the way.
  7. Bake for 20-21 minutes. Once the cupcakes are baked allow them to cool completely.
  8. While the cupcakes are cooling, prepare the frosting by creaming the butter with your mixer on the medium speed setting for 2-3 minutes. You want fluffy frosting.
  9. Add in the confectioners sugar ½ cup at a time.
  10. Add in the vanilla extract after all of the confectioners should has been added.
  11. Frost the cupcakes using a pastry bag and garnish with extra pumpkin spice mix.
Recipe Notes

Will last in the refrigerator up to one week.

Nutrition Facts
Pumpkin Cupcakes
Amount Per Serving (11 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.