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pumpkin & squash

Pumpkin Pie Cupcakes with Cream Cheese Frosting

All the familiar flavors of your favorite Thanksgiving pie packed into one delectable, easy-to-transport cupcake.

Serves 18
Ready in 70 mins
Prep time 10 mins
Cooking time 30 mins
Chill time 30 mins
357 calories per serving

Ingredients

> 1 3/4 cups all-purpose flour
> 2 tsp baking powder
> 1 tsp baking soda
> 1 tbsp pumpkin pie spice
> 1/2 tsp salt
> 1 (15 oz) can pumpkin puree
> 3/4 cup canola oil
> 1 cup granulated sugar
> 2 large eggs
> 2 tsp vanilla extract

For the frosting:

> 1/2 cup (1 stick) butter, softened
> 1 (8 oz) pkg cream cheese, softened
> 1 tsp vanilla extract
> 3 cups confectioners' sugar

Steps

1
Line 18 cups of 2 muffin pans with paper liners. Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt.
2
In a large bowl, whisk the pumpkin purée, oil, granulated sugar, eggs, and vanilla until smooth. Add dry ingredients to wet ingredients and stir until just combined. Divide batter among liners.
3
Bake cupcakes 25–30 min., until a toothpick inserted in the center comes out clean. Let cupcakes cool completely on a wire rack and remove from muffin tins.
4
Using an electric mixer, beat the butter and cream cheese 2–4 min., until smooth. Add vanilla. With the mixer on low, slowly add confectioners’ sugar, beating until smooth. Using a piping bag or a spatula, frost the cupcakes.

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