Pumpkin Cupcakes



For the Cupcakes:

2 cups flour 

½ cup sugar 

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoons pumpkin pie spice

2 teaspoons ginger

1 teaspoon cinnamon

one 15 Oz. can pumpkin puree

1 cup olive oil 

1 cup light brown sugar, packed

 4 large eggs

1 tablespoon vanilla

For the Frosting:

 cup unsalted butter, softened 

8 Oz. cream cheese, at room temperature 

1 teaspoon vanilla 

 teaspoon salt

4 cups powdered sugar, sifted 


For the Cupcakes:

Preheat your oven to 350, then line 2 (12 cup) muffin pans with paper cupcake liners. ( or bake in batches.)

In a bowl, sift flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger and cinnamon.

In another bowl, whisk pumpkin, oil, brown sugar, eggs and vanilla.

Add pumpkin mixture to flour mixture and stir just until no streaks remain.

Fill paper liners 3/4s full with batter ( ¼ cup).

If baking with one pan, cover the remaining batter in the bowl and set aside.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

If baking two pans at once, rotate the pans and swap oven racks after 12 minutes.

Let cool in the pan for 10 minutes, then remove and finish cooling on a wire rack.

(If baking a second batch, let the pan cool for a few minutes once the baked cupcakes are removed, then line the pan again, fill, and bake as before.)

For the Frosting:

In a large mixing bowl, beat butter on medium speed until creamy, for 1 minute.

Add cream cheese, then beat on medium speed until smooth, for 2 minutes, stopping to scrape down the sides of the bowl a few times.

Beat in vanilla and salt just until combined.

Sift powdered sugar into a large bowl.

With the mixer on low speed, slowly add powdered sugar.

When fully combined, increase the speed to medium and beat until light and fluffy, for 1 minute.

Place frosting in a piping bag fitted with a large closed star tip.

Pipe over cooled cupcakes and dust with pumpkin pie spice if desired. Enjoy!



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