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Pumpkin Cupcake recipe with vanilla frosting1
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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 mins
Cook Time18 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Author: Amy


  • 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!