Oh my goodness yummy cupcakes.
So amazingly easy to make, delicious and perfect for the fall, these recipes are absolute favorites for me.
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.
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!
Pumpkin Cupcake with Vanilla Frosting Recipes
- 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
- 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
- Preheat the oven to 350 degrees. Line muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
- 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.
- Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
- Set pumpkin cupcakes aside to cool completely. Frost with icing.
- 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.
- 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.
- 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?