Pumpkin Cupcakes


Servings: 24 cupcakes For the Pumpkin Cupcakes: 2 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp fine sea salt 3 large eggs, room temperature 1 cup extra light olive oil , (or vegetable oil) 15 oz pumpkin puree For the Cream Cheese Frosting: 12 oz cream cheese, (1 1/2 packages), room temperature 3/4 cup unsalted butter, room temperature, (12 Tbsp) 2 cups powdered sugar 1 Tbsp vanilla extract


Preheat oven to 350˚F. Line a 24 count muffin pan with 24 cupcake liners.

In a medium mixing bowl, combine dry ingredients: 2 cups flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt.

In a second medium mixing bowl, combine wet ingredients: 15 oz pumpkin puree, 1 cup oil, 3 large eggs. Whisk until well combined and all oil is fully blended in and no longer visible.

Combine wet and dry ingredients and whisk until smooth. Divide evenly between 24 liners, filling each 2/3 full. 

Bake at 350˚F for 20-22 min or until toothpick inserted in center comes out clean. Let cupcakes rest in pan 10 min then transfer to wire rack and cool to room temperature before frosting.

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