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Pumpkin Cupcakes

with cinnamon cream cheese frosting and gold sprinkles

THE RECIPE

INGREDIENTS:

    For Cupcakes:
  • 12 oz Pumpkin puree
  • 2 1/3 cups Flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tbsp Cinnamon
  • 1 1/2 tsp Nutmeg
  • 8 oz Vegetable oil
  • 1 2/3 cups Granulated sugar
  • 1 tsp Salt
    From your pantry:
  • 3 Eggs
    For frosting & topping:
  • 8 tbsp Butter
  • 8 oz Cream Cheese
  • 2 cups Confectioner's Sugar
  • 1/2 tsp Cinnamon
  • 1 tbsp Gold sprinkles
    Provided:
  • Plastic Piping Bag
  • Cupcake Cups (24)

ABOUT RECIPE:

Fragrant with cinnamon and nutmeg, these moist and flavorful pumpkin cupcakes are topped with cinnamon cream cheese frosting and dusted with gold sprinkles.

BAKING ADVICE:

BAKING HACKS

Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.

BAKING PAN ADVICE

No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer-safe. Biodegradable and eco-friendly, they’re great for gifts and parties.

YOUR RED VELVET KIT

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take 3 eggs out of your refrigerator. In two small bowls, separate eggs into whites and yolks and set aside. Open the can of pumpkin and scoop out puree needed (you'll know when you've hit the red marker line on the outside of the can) into a large bowl. Save the remaining puree for another use -- check out our everyday pumpkin recipes!

STEP 2

Line up 24 cupcake cups. In a medium bowl, sift the flour, baking powder, baking soda, cinnamon (for cake), and nutmeg. In a large bowl, whisk together the pumpkin puree, oil, sugar (for cake), and salt. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition.

STEP 3

Add the flour mixture, mixing until all the ingredients are *just* combined. Scrape down sides of the bowl once more and set aside. Bring butter (for frosting) and cream cheese to room temperature. In a medium bowl, using an electric mixer on medium speed, beat the 3 egg whites until they have formed soft peaks. Using a rubber spatula, gently fold them into the batter.

STEP 4

Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet. Bake in middle of oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!) Sift confectioner's sugar and cinnamon (for frosting) over a bowl and set aside.

STEP 5

In a medium bowl, using an electric mixer on medium speed, beat butter (for frosting) until pale and creamy, 2 to 3 minutes, then add cream cheese and continue to mix. Gradually add the confectioner’s sugar mixture and beat until the frosting is smooth. Be sure not to overwhip in order to keep it fluffy!

STEP 6

Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Decorate with gold sprinkles and enjoy!

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