Pumpkin cupcakes with cream cheese frosting

5 years ago, I baked these pumpkin cupcakes for the first time and fell in love with them!

Pumpkin cupcakes with cream cheese frosting are the perfect gift to bring along to your next party, or for halloween! The main ingredient is pumpkin puree. Canned pumpkin is hard to find here in Switzerland – but fortunately, it’s very easy to make from scratch!

What you’ll need for pumpkin cupcakes

This is a super easy recipe that you can whip up quickly by hand, using a whisk. You will need:

• Pumpkin puree
• Eggs
• Flour, salt, baking powder and baking soda
• Pumpkin spice mix
• Vegetable oil
• Sugar

How to bake the pumpkin cupcakes

Here’s the recipe for you to print:

Pumpkin cupcakes by Minh Cakes

Noch keine Bewertungen

Print Pinnen Rezept bewerten

Zubereitung: 30 minutes minutes

Koch/Backzeit: 20 minutes minutes

Cooling & icing: 1 hour hour

Total: 1 hour hour 50 minutes minutes

Ergibt: 12 cupcakes

Kochmodus anschaltenVerhindert, dass dein Bildschirm schläft

Ingredients

For the cupcakes:

• 125 g flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1.5 tsp Pumpkin spice mix
• 250 g Pumpkin puree
• 2 eggs
• 110 g brown sugar
• 110 g white sugar
• 110 g neutral vegetable oil

For the cream cheese topping:

• 300 g Für das Cream Cheese-Frischkäse-Topping: (important: room temperature)
• 600 g Ppowdered sugar

Instructions

For the cupcakes:

• Preheat the oven to 175 C top/bottom heat and line a muffin tin with cupcake paper cases.
• In a separate bowl, stir together the flour, baking powder, baking soda, salt and pumpkin spice and set aside.
• In a large mixing bowl, mix the pumpkin puree and eggs together with a whisk.
• Add the brown sugar and white sugar and stir well.
• Stir in the vegetable oil.
• Finally, carefully fold in the flour mixture from step 2.
• Using an ice cream scoop, scoop the batter into the paper cases up to approx. 1 cm below the edge. Place in the oven immediately and bake for 20 minutes, then leave to cool.

For the cream cheese topping:

• Sieve the powdered sugar.
• Beat the cream cheese with a mixer until fluffy, but not too long or it will become runny.
• Add the powdered sugar in 3 batches and mix gently until the cream looks velvety.
• Pipe the cream onto the cupcakes using the piping nozzle of your choice. The cupcakes should be well cooled for this.
• Decorate as you wish – for example with handmade pumpkins made from sugar paste.

Video

Hast du dieses Rezept ausprobiert?Markiere mich auf instagram mit @minhcakes!

The tutorial for the cute little sugar pumpkins will follow soon!

Here’s the recipe for you to print:

Please leave your comments and questions below. Happy baking!

Love,