Well hello, these Pumpkin Vanilla Cupcakes are amazing and I wanted to share the recipe with you! Aren’t they just the cutest? They are not only cute, but they are DELICIOUS! Halloween will be here in two weeks and I wanted to squeeze in a few more recipes to share with everyone. This will give you the chance to add more goodies to all of your fall parties and get-togethers.
All of the flavors of these cupcakes can be tasted all through. The cinnamon, the vanilla, the pumpkin spice, and the pumpkin puree all come together to make this cupcake exceptional. I really love the taste of these cupcakes. Even the frosting is delicious.
Even though I really want to make the Pumpkin Vanilla Cupcakes for my Halloween Party get-together, I have to pass. I have so many other goodies and treats and still have a few more that I might be coming up with, so I have decided that I will make another batch of these, but that won’t be until Thanksgiving. These also make a nice treat for Thanksgiving Dinner with the family and friends. I know my family will enjoy these after eating Thanksgiving Dinner.
If you will be making these for Halloween or Thanksgiving, get the recipe below. After making them, come back and let me know if your Pumpkin Vanilla Cupcakes were just as pretty and delicious as mine were. I can not wait to be able to make these again here in a month for Thanksgiving. Will you be making these for the Holidays? If so, which one do you think you will be making them for? Will it be Halloween or will it be Thanksgiving? Would you do anything differently from the recipe below? If so, what would you do differently? Get the recipe below.
Pumpkin Vanilla Cupcakes Recipe
Calories
Fat
Carbs
Protein
Jenn Worden
Try this Pumpkin Vanilla Cupcake Recipe. Get the recipe here.
20 minPrep Time
18 minCook Time
38 minTotal Time
Save RecipeIngredients
- 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
Instructions
- Preheat oven to 350 degrees.
- Line your cupcake pan with paper liners.
- In a bowl mix the following...
- Flour, baking powder, baking soda, cinnamon, salt, & pumpkin pie spice.
- Whisk well.
- Set aside.
- Now in a second bowl , mix together with your electric mixer the following.
- 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 mixing well.
- Slowly add the wet ingredients to the dry ingredients
- Stir 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.
- 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 it doesn’t cream you can add a few drops of heavy whipping cream
- Do this until it creams.
- Test to see if the frosting can form and hold a stiff peak
- Do this by getting a spoonful of frosting and turning the spoon upside down Do this to see if frosting stays on the spoon or falls off.
- If it stays on the spoon, you’re in good shape
- Iff not, add more powder sugar 1/4 cup at a time and mix well.
- Once the frosting is ready, fill a pastry bag with a size 13 tip.
- Twist the open end of the pastry bag and squeeze the frosting to the tip. Start at the outer edge of cupcake moving in a circle inward to the center.
- Sprinkle the candy sprinkles on the cupcakes
- Top each one with a candy pumpkin.
