Perfect Pumpkin Cupcakes

Perfect Pumpkin Cupcakes


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If you’re searching for a one-of-a-kind dessert to make this holiday season look no farther because these pumpkin cupcakes are delicious and unique! The pumpkin cupcakes also have cranberries and walnuts and are frosted with pumpkin cream cheese icing. It doesn’t get better than that!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

12 cupcakes


  • ¾ cup white sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup flour
  • 2 eggs
  • 1 1/4 cup pumpkin puree
  • ½ cup sweetened dried cranberries
  • ½ cup chopped walnuts
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1 ½ teaspoon vanilla
  • 1 package cream cheese
  • ¼ cup butter
  • 1 tablespoon orange juice
  • 1 teaspoon grated orange zest
  • 4 cups confectioners’ sugar

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Whisk the vegetable oil, eggs, 1 cup pumpkin puree, brown sugar, white sugar, and 1 teaspoon vanilla together. In another bowl, stir the flour, baking powder, salt, ginger, nutmeg, allspice, salt, and cinnamon together. Combine the two bowls and mix until just blended. Fold in the cranberries and nuts. Line the muffin tin with cupcake liners and fill the liners with batter. Bake for 30 minutes at 325 degrees F.

While the cupcakes are baking, blend the cream cheese, remaining pumpkin puree, butter, orange juice and zest, and remaining vanilla with an electric mixer set to medium speed. When the mixture is smooth, add the confectioners’ sugar and beat for 5 minutes. Spread the frosting over the cupcakes when they have cooled.

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