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Pumpkin Cupcakes
3.7 (916 reviews)
These pumpkin cupcakes are the cutest fall dessert—and they're very easy to make. No mixer needed, the batter is combined by hand. Finish them with cream cheese frosting and marzipan pumpkins.
Total Time170
Servings18
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Caloriesper servingIngredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon freshly grated nutmeg
- 0.25 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Cream Cheese Frosting
- Marzipan Pumpkins
Instructions
- 1Preheat oven, prepare pans, and whisk together dry ingredients: Preheat oven to 350°F. Line two cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- 2Whisk sugars, butter, eggs, and pumpkin: In a large bowl, whisk together both sugars, butter, eggs, and pumpkin puree.
- 3Add flour mixture: Add flour mixture and whisk until smooth.
- 4Divide batter between cupcake liners and bake: Divide batter evenly among liners, filling each about halfway. Bake, rotating pans halfway through, until tops spring back when lightly touched, 20 to 25 minutes.
- 5Cool then frost and decorate with marzipan pumpkins: Transfer to a wire rack; let cool completely. Decorate with cream cheese frosting and marzipan pumpkins.