Description
Moist, spiced pumpkin cupcakes topped with a rounded mound of orange cream cheese frosting and cute candy eyes to look like little pumpkins.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- Orange food coloring
- 12–24 candy eyes
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
- Cream together softened butter and brown sugar until fluffy.
- Beat in eggs, pumpkin puree, and vanilla extract until smooth.
- Fold dry ingredients into wet ingredients until just combined.
- Fill liners 2/3 full and bake for 18-22 minutes until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat butter and cream cheese together, then add powdered sugar and vanilla.
- Mix in orange food coloring until the desired pumpkin shade is reached.
- Pipe frosting in a rounded mound on each cupcake.
- Press two candy eyes into the frosting to create a face.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American