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5 from 1 vote

Pumpkin Pie Cupcakes

Moist pumpkin cupcakes topped with whipped cream. Tastes like pumpkin pie in cupcake form.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings 24
Calories 325kcal
Author Krystle Smith

Ingredients

  • 2 ⅔ Cups All-Purpose Flour
  • 2 Tsp. Baking Soda
  • 2 Tsp. Baking Powder
  • 2 Tsp. Ground Cinnamon
  • ¼ Tsp. Nutmeg
  • ¼ Tsp. Ground Cloves
  • 1 Tsp. Salt
  • 1 15 oz. Can Pumpkin (NOT pumpkin pie filling)
  • 1 Cup White Sugar
  • 1 Cup Light Brown Sugar Packed
  • 1 Cup Canola Oil
  • 4 Eggs

For the Whipped Cream Icing

  • 3 cups heavy or whipping cream
  • 5 Tbs. granulated sugar
  • 1-½ tsp. vanilla extract

Instructions

  • Preheat oven to 350°F. Line cupcake pans with paper liners.
  • In a medium bowl whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together.
  • In a large bowl mix pumpkin, white sugar, brown sugar, and oil together. Add eggs one at a time.
  • Gradually stir in dry ingredients until just incorporated, do not overmix!
  • Fill cupcake lines about ¾ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • Combine all frosting ingredients in a bowl. Use a mixer or chilled whisk until soft peaks form. Spread or pipe onto cooled cupcakes.

Nutrition

Calories: 325kcal | Carbohydrates: 32g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 217mg | Potassium: 103mg | Fiber: 1g | Sugar: 20g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg