Cakes & Cupcakes

Pumpkin Pie Cupcake

Pumpkin-Pie-Cupcakes-1024x1024-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 30 Minutes

Total Time: 55 Minutes

Pumpkin-Pie-Cupcakes-1024x1024-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Ingredients

For the Cupcakes:

  • 3 1/2 C. all-purpose flour
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. salt
  • 2 tsp. Spice Islands® Ground Cinnamon, plus extra for garnish
  • 1 tsp.  Spice Islands® Pumpkin Pie Spice
  • 1 3/4 C. granulated sugar
  • 1 1/2 C. Crisco® Pure Vegetable Oil
  • 4 lg. eggs
  • 1 1/2 C. pumpkin puree
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Zest from one lemon
  • 1 1/2 C. finely chopped and toasted walnuts, optional

For the Frosting:

  • 8 oz. cream cheese, softened
  • 1/2 C. unsalted butter, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 16 oz. powdered sugar, sifted

Directions

Cupcakes:

  • Preheat oven to 350°F.
  • Whisk flour, baking powder, baking soda, salt and spices.
  • In a separate bowl, mix sugar, oil, eggs, pumpkin, vanilla and lemon zest.
  • Add flour mixture and mix until just blended.
  • Fold in nuts with a spatula.
  • Divide batter evenly among the pans. Bake at 350° F for 20 to 25 minutes or until toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

Frosting:

  • Beat cream cheese, butter and vanilla until smooth.
  • Gradually add powdered sugar while beating.
  • Spread on cooled cupcakes.
  • Sprinkle cinnamon on top for garnish, optional.

Pumpkin Pie Cupcake

Pumpkin-Pie-Cupcakes-1024x1024-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 30 Minutes

Total Time: 55 Minutes

Ingredients

For the Cupcakes:

  • 3 1/2 C. all-purpose flour
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. salt
  • 2 tsp. Spice Islands® Ground Cinnamon, plus extra for garnish
  • 1 tsp.  Spice Islands® Pumpkin Pie Spice
  • 1 3/4 C. granulated sugar
  • 1 1/2 C. Crisco® Pure Vegetable Oil
  • 4 lg. eggs
  • 1 1/2 C. pumpkin puree
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • Zest from one lemon
  • 1 1/2 C. finely chopped and toasted walnuts, optional

For the Frosting:

  • 8 oz. cream cheese, softened
  • 1/2 C. unsalted butter, softened
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 16 oz. powdered sugar, sifted

Directions

Cupcakes:

  • Preheat oven to 350°F.
  • Whisk flour, baking powder, baking soda, salt and spices.
  • In a separate bowl, mix sugar, oil, eggs, pumpkin, vanilla and lemon zest.
  • Add flour mixture and mix until just blended.
  • Fold in nuts with a spatula.
  • Divide batter evenly among the pans. Bake at 350° F for 20 to 25 minutes or until toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

Frosting:

  • Beat cream cheese, butter and vanilla until smooth.
  • Gradually add powdered sugar while beating.
  • Spread on cooled cupcakes.
  • Sprinkle cinnamon on top for garnish, optional.

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