Pumpkin Pecan Cupcakes
Servings: 22
Calories: 253kcal
I’ve made this recipe many times and it’s just such a nice way to welcome fall. This recipe has a nice blend of spices, without being over powering.
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Ingredients
Cupcakes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg freshly grated if possible
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans optional, but really add a nice flavor and texture
Vanilla Cream Cheese Frosting
- ½ cup butter 1 stick/8 tablespoons, at room temperature
- 8 oz cream cheese at room temperature
- 1 teaspoon vanilla extract always use pure vanilla extract if possible
- 4 cups powdered confectioners sugar
- 1 to 2 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)
Instructions
Cupcakes
- In a large bowl whisk together the flour, baking powder, baking soda, salt and spices.
- In another large bowl whisk pumpkin, sugar, oil, eggs and vanilla.
- Add the flour mixture to the pumpkin mixture and stir until completely combined.
- Stir in chopped pecans.
- Scoop batter into cupcake pan, lined with paper liners. Fill cups about 3/4 full. This batter perfectly makes 12 standard sized cupcakes.
- Bake in a preheated oven at 350 (F) degrees for 22-24 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes. Then transfer cupcakes to the wire rack and let cool completely.
- Frost with vanilla cream cheese frosting.
Vanilla Cream Cheese Frosting
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Add vanilla extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
- Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
- Beat until fluffy, about 1 minute.
- Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Notes
The frosting recipe as listed above will frost 22-24 cupcakes with a nice swirl. If you are only making one batch of cupcakes (1 dozen, using the recipe listed above), feel free to cut the frosting recipe in half.
Nutrition
Calories: 253kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 66mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1912IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg