These are perfect for a weekend dessert or for just about any celebration, at any time of the year. Why wait for fall for every year these decadent cupcakes?? I mean I’d be totally excited to have these on my birthday in the middle of the summer! And you may even find people reaching for these instead of that pumpkin pie at Thanksgiving this year. Their flavor is so irresistible and everyone will fall in love with this luscious Cream Cheese Frosting.
Ingredients Needed for the Cupcakes
All-purpose flour Baking powder and baking soda Salt Spices including cinnamon, nutmeg, ginger and cloves Unsalted butter Vegetable oil Brown sugar and granulated sugar Eggs Vanilla Canned pumpkin Orange juice
How to Make Pumpkin Cupcakes
What Should I Use for the Pumpkin Decoration?
Tips for Pumpkin Cupcakes and Cream Cheese Frosting
Stick with a blend of butter and oil. Butter for flavor, oil for moisture. Use both brown sugar and granulated sugar. Brown sugar adds a nice flavor. Stick with canned pumpkin for a consistent result. If desired swap the spices here for 2 1/4 teaspoons pumpkin pie spice. Cool completely before frosting otherwise the frosting will melt away. Keep the frosting cool. Cream cheese frosting can be finicky, but if kept cool it’s just fine.
A Must Have Fall Treat
If you only pick out a couple of things to bake this fall, I highly highly recommend that these be one of them! They are easy, they’re perfectly festive for the season at hand and they are 100% satisfying and utterly delicious! A must on that to-do list this time of year!
