Homemade Pumpkin Cupcake with Vanilla Frosting
A homemade and moist pumpkin cupcake recipe that is topped with vanilla frosting, candy corn, caramel bites, and sprinkles.
Prep Time5 minutes mins
Cook Time18 minutes mins
Total Time23 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
- 1 cup all purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp all spice
- 1 small pinch kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 stick unsalted butter softened
- 1/2 cup white sugar
- 1/2 can pureed pumpkin *not pumpkin pie filling be careful
- 2 large eggs
- 1/2 tbsp. vanilla extract
- 1 Pillsbury™ Filled Pastry Bag in Vanilla
Pre-heat oven to 350 degrees Line a cupcake pan with festive liners. In a stand mixer, add ingredients 1-7 and mix until combined on low speed. In a separate bowl mix the butter,sugar, puree, eggs, and extract. Slowly add that into the stand mixer and combine on medium speed until just combined- do not overmix. Fill cupcake liners half way with batter. Bake for 18-20 mins or until a toothpick inserted into the center of one cupcake is clean. Allow to cool fully for about 30 mins. On a wire rack before frosting with the Pillsbury Filled Pastry Bag Vanilla frosting. Top with candies, and serve!