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Oct 17


(Recipe) Pumpkin Cupcakes with Vanilla Frosting

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Oh my goodness yummy cupcakes.


So amazingly easy to make, delicious and perfect for the fall, these recipes are absolute favorites for me.


And even almost better than how pumpkiny-delicious these are, the good news is that for the cupcakes, all you’ll need are a few bowls and a whisk, and for the frosting, just a few ingredients and a mixer.


Easy peasy.


Sweet and fluffy, this icing is a heavenly sweet frosting.  Made with icing sugar, Crisco All-vegetable shortening, vanilla and milk, it’s the kind of icing reminiscent of birthday party cakes and cupcakes.


The Crisco All-vegetable shortening in the icing is a great substitute for butter or margarine – it contains 50% less saturated fat than butter and 0 grams of trans fat per serving. Thank you so much, by the way, Crisco, for sponsoring this post! Reader, please know that I only work with products I love and sincerely recommend!


The leaf topper is made of gumpaste, using a leaf veiner and this leaf cutter. If you’d like to make it, you can find a similar tutorial here and here.


Pumpkin Cupcake with Vanilla Frosting Recipes

(Recipe) Pumpkin Cupcakes with Vanilla Frosting

Yield: 12 cupcakes


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup Crisco pure vegetable oil
  • For the icing:
  • 1 lb (16 ounces) icing sugar (confectioner's sugar), sifted
  • ½ lb Crisco All-vegetable shortening
  • 1/4 cup milk
  • 1 Tbs clear vanilla extract


  1. Preheat the oven to 350 degrees. Line muffin tin with paper liners.
  2. Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
  3. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and Crisco pure vegetable oil. Add the flour mixture and stir until combined.
  4. Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
  5. Set pumpkin cupcakes aside to cool completely. Frost with icing.
  6. For the Icing:
  7. In the bowl of an electric mixer, using the paddle attachment, mix the Crisco All-vegetable shortening and clear vanilla extract on medium speed for about a minute. Scrape down the sides of the bowl.
  8. Add the icing sugar and milk, cover the bowl with a large tea towel, and mix on low speed until the icing sugar is incorporated into the shortening. Take the tea towel away and mix until smooth.
  9. Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice. (I used Ateco #855, #856 and Wilton 1M).


Hope this inspires you to try a new pumpkin recipe or do some fall baking. Do you have any pumpkin recipe favorites?

Share your thoughts with me here in the comment section below, or you can share them on Facebook, Instagram or twitter.

Happy decorating!



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  1. Maria Theresia
    October 17, 2016 at 10:21 am | Permalink

    Hi Marian,
    Mmmmm….thies look delicious and very atractive. Love how you put the rose look icing on your cupcakes! I got to try this recipe for sure.
    Love your blog. Always looking forward for your new ideas! Enjoy the fall colors and happy Monday!

    • marian
      October 20, 2016 at 9:16 pm | Permalink

      Thank you so much! 🙂

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