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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30h00

cupcake, vegetarian, buttercream, pumpkin, baking
These pumpkin cupcakes are perfect for anytime you want a sweet, filling snack.

Cupcake Ingredients:
*1 cup white sugar
*1/2 cup butter
*2 eggs
*2 teaspoons vanilla extract
*1 1/2 cups all-purpose flour
*1 3/4 teaspoons baking powder
*1/2 cup milk
*1 Package Pumpkin Pudding

Buttercream Icing Ingredients:
* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk
* Food Coloring (optional)

Posted by Serena P. from Clarkson, Kentucky, United States • Published See Serena P.'s 5 projects »
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  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 1
    Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease/Butter or line muffin pan with paper liners.

    *Personally I butter my muffin pans, the muffins come out easier and have a crispy outside.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 2
    Step 2

    In a medium bowl, cream together the sugar and butter. It should be light a fluffy.

    *Make sure your butter is room temperature or it won't work correctly.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 3
    Step 3

    Beat in the eggs, one at a time. Then stir in the vanilla.

    *Beat only until the eggs are mixed in. Over beating causes the cakes to be dense.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 4
    Step 4

    Combine flour and baking powder, add to the creamed mixture and mix well.

    *Make sure to sift the flour since nobody likes to bite into a cupcake and find a lump of flour.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 5
    Step 5

    Stir in the milk until batter is smooth.

    *If your batter is too thick add a couple teaspoons of milk.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 6
    Step 6

    Mix half the pack of pumpkin pudding into the batter. Use more if you want a more prominent pumpkin taste.

    *At this point your batter will be pretty thick. Add milk until you get to a pourable consistency.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 7
    Step 7

    Pour or spoon batter into the prepared pan.

    *I normally fill my pans 3/4 of the way full.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 8
    Step 8

    Make for 20 to 25 minutes in your preheated oven.

    *The cupcakes are done when the tops will "spring back" when poked.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 9
    Step 9

    Icing (optional)

    In large bowl, cream shortening and butter, preferably with an electric mixer but a fork works fine. Stir in the vanilla.

  • Step 10

    Icing (optional)

    Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

    *Sift sugar before for best results.

  • Step 11

    Icing (optional)

    Add milk and beat at medium speed until light and fluffy. You can add food coloring to make the icing prettier.

    *Keep bowl in fridge until ready for use.

  • How to bake a pumpkin cupcake. Yummy Pumpkin Cupcake - Step 12
    Step 12

    Icing cupcakes and enjoy! ^_^

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Comments

Serena P.
Serena P. · Clarkson, Kentucky, US · 5 projects
Canned pumpkins would probably work just as well, I wouldn't recommend using the entire can maybe half, more if you want a stronger flavor.
Reply
quirky been v.
quirky been v. · U.S. Air Force Academy, Colorado, US · 8 projects
can u use canned pumpkin??
Reply
quirky been v.
quirky been v. · U.S. Air Force Academy, Colorado, US · 8 projects
can u use canned pumpkin??
Reply