Pumpkin Cupcakes
Remember my Pumpkin Macarons from yesterday? Well they came back to top the Pumpkin Cupcakes of today!
I made these Pumpkin Cupcakes for a friend. And she had asked me, if it was possible to make some gluten-free treats for her. So these are actually gluten-free cupcakes. Bellow I give you the regular recipe with all-purpose flour, so if you want to make it gluten-free, simply substitute for your favorite gluten-free baking flour. I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
. You couldn’t even tell they were gluten-free cupcakes. They tasted perfect.
I am in this incredible fall mood lately. So I am loving to create fall treats and desserts. Last week, I published another recipe for pumpkin cupcakes, my Chocolate Pumpkin Cupcakes. What can I say. I really love pumpkin.
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Making these pumpkin cupcakes with the macarons on top was super fun. And I also think they are the perfect halloween treat.
Click here to see how to make these Pumpkin Macarons.
I like to celebrate #cupcakemondays in style.
It’s been so much fun trying to come up with different cupcakes (almost) every Monday. Here you can see the cupcakes I’ve created so far.
And it’s been equally challenging too. Failed experiments, ideas that didn’t translate to reality quite as planned…
But I am always on the quest for the perfect cupcake!
I always get asked about this tip I use. I’ve used it in other cupcakes such as the White Chocolate Lime Cupcakes, the Blueberry Matcha Cupcakes, and the Caramel Cashew Cupcakes.
This is the tip I use
It’s a Ateco 869. One of my favorites.
A few tips about this recipe. Depending on the pumpkin puree you use in the frosting, it might make it more liquid or stiff. Homemade pumpkin puree tends to be way more wet than canned.
I used to be a hardcore roast-your-own-pumpkin-if-you-want-puree kind of person. But now, I am not only ok with using canned pumpkin puree, but I encourage it in some cases. Specially when it comes to baking.
Canned pumpkin puree is thicker and more concentrated. And often times, even more flavorful.
Make sure to look for pumpkin puree and not pumpkin pie filling. Pumpkin puree is supposed to have only 1 ingredient in it: pumpkins. I use Libby’s 100% Pure Pumpkin
.
Yes, trust me on this one.
I hope you liked my Pumpkin Cupcakes from today! See you next time!
Pumpkin Cupcakes
Ingredients
Pumpkin Cupcakes
- 1 1/2 cups all-purpose flour 190 grams 6.7 oz
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup vegetable oil 113 grams 4 oz
- 2 eggs
- 1/4 cup granulated sugar 50 grams 1.7 oz
- 1/2 cup brown sugar 100 grams 3.5 oz
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree 170 grams 6 oz
Pumpkin Cream Cheese Frosting
- 1/2 cup cream cheese softened 113 grams, 4 oz
- 1/4 cup unsalted butter softened 56 grams, 2 oz
- 1/4 cup pumpkin puree 56 grams, 2 oz
- 2-3 cups powdered sugar sifted 255 grams, 9 oz-382 grams, 13.5 oz
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1 teaspoon vanilla extract
Instructions
Pumpkin Cupcakes
- Pre-heat oven to 350F.
- Line a cupcake pan with 12 cupcake liners.
- Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
- Add sugars and whisk until mixture is incorporated.
- Add pumpkin puree and vanilla extract and whisk until incorporated.
- Add dry ingredients and mix with a spatula until just incorporated.
- Divide batter between the 12 cupcake tins.
- Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
- Let cupcakes cool down.
Pumpkin Cream Cheese Frosting
- Cream butter and cream cheese with an electric mixer for about 2 minutes. Then add the pumpkin puree and stir to combine.
- Add 2 cups of the powdered sugar to the bowl with the mixer off.
- Mix on low until powdered sugar is incorporated. Then whip mixture on high for 1 minute or so. Add cinnamon, nutmeg, and vanilla. Mix until combined. If frosting is too runny, add more sifted powdered sugar, as needed. If frosting is too stiff, add a bit of milk, one teaspoon at a time, mixing to check for consistency.
Storage
- Cupcakes will keep well in the fridge for up to 4 days.
Como sempre caprichando em todos os detalhes! Parabéns, Camila!!👏👏👏👏👏😍
In the frosting directions you do not say when to add the pumpkin purée. It was super runny (but delicious). I added more powdered sugar but still was too runny. Cupcakes tasted amazing even with runny frosting.
sorry about that, I’ve just fixed it.
Hi Camila! I have been looking thru your recipes which look amazing, but I have a couple of questions.
How could I convert your cupcake recipes into baking a 9 x 13 sheet pan cake? I know that most cakes will yield 24 cupcakes, so I’m thinking perhaps I could double the batter mixture…what are your thoughts about that & how would I adjust the time & would I need to adjust the temperature/time if baking in a dark non-stick pan?
you could double the recipe, but you’ll have to reduce the baking powder and baking soda. So you can double all other ingredients normally, but when it comes to the baking powder and baking soda, use 1 7/8 tsp of each, instead of using 2 tsp of each. And about the time baking I am not sure, just set a timer for 30 min and then keep checking every 5 minutes or so, touch the top of the cake when it springs back it’s done baking.