Perfect Pumpkin Cupcakes
Prep time
Cook time
Total time
These pumpkin cupcakes are incredibly moist, tender and full of fall spices... they're perfect!!
Yield: 12 cupcakes
  • 1 c. all-purpose flour
  • ¾ c. sugar
  • ¼ c. brown sugar
  • ¼ c. vegetable oil
  • ¼ c. (½ stick) butter, room temperature
  • 2 eggs
  • 1 c. solid-pack pumpkin puree
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1¼ tsp. pumpkin pie spice
  • ¾ tsp. cinnamon
  • 1 tsp. vanilla
  • Cream cheese frosting:
  • 3 c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes
  • ¼ tsp. salt
  • 1½ tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line one regular size muffin tin with liners, set aside.
  2. In the bowl of a stand mixer, beat together butter, oil, and sugars for 2-3 minutes or until light and creamy. Add pumpkin puree and vanilla, then with mixing speed on low, add one egg at a time, mixing until incorporated.
  3. In a medium size mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. With mixing speed on low, gradually add dry ingredients, mixing until just combined.
  4. Remove bowl from stand and fill each liner ¾ of the way full. Place in oven and bake for 18-22 minutes or until the tops are lightly browned and spring back when touched. Remove from oven and allow to cool in pan for 3-4 minutes before transferring to a wire rack to cool completely (about 30 minutes).
  5. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe on cupcakes.
-Cupcakes should be kept in the refrigerator for 3-4 days and served at room temperature.

Recipe source: Life Made Simple
Recipe by Life Made Simple at