Last fall, I made these Vanilla-Pumpkin Cupcakes just because, and then did the usual taste test of course! I immediately thought, oh man, if I don’t get these out of my house, I will sit here and eat every single one! I wouldn’t really, but the temptation was there! I ended up taking these cupcakes over to our local coffee shop to share them with our favorite Baristas, and oh my goodness, were they a hit!
I knew these would become an annual “must make” recipe, and here they are a year later! This time these went to work with my husband. I only ate one, or two…
These cupcakes are so moist, and the vanilla-pumpkin ratio is very complimenting. Then you add the cinnamon cream cheese frosting on top, oh my! These will not disappoint you, I promise!
This recipe starts with a “doctored up” cake mix. What I mean by that is, other ingredients aside from what the box cake calls for, is added to the cake mix, to make it more moist, dense, and homemade/from scratch tasting.
In the same bowl, add the pumpkin, sour cream, vegetable oil, and eggs. Mix on low until combined, then beat with electric mixer for about two minutes. After all of the ingredients are combined, lean your nose to the bowl and inhale. You won’t regret it!
Let cupcakes cool in pan for about 10 minutes, then transfer to a cooling rack. This is a great time to make your frosting. When cupcakes are completely cool, pipe the frosting onto them however you like.
Vanilla-Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
1 box French Vanilla cake mix
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15oz.) can pumpkin
1 (8oz.) container sour cream
1/4 cup vegetable oil
3 large eggs
8 oz. cream cheese at room temp.
1/2 cup unsalted butter (1 stick), at room temp.
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
1-2 Tablespoons milk
-Preheat oven to 350°. Line 22 cupcake pans with liners.
-Whisk together the cake mix and the spices (cinnamon, ginger, nutmeg, allspice, and cloves)
-Add remaining ingredients (pumpkin, sour cream, vegetable oil and eggs). Mix on low until combined, then beat with an electric mixer on medium about two minutes.
-Fill the cupcake liners about 3/4 full. Bake for about 20 minutes, or until inserted toothpick comes out clean.
-Let cool for ten minutes in pan, then place cupcakes on a cooling rack until completely cool.
-To make the frosting, beat the cream cheese and butter until combined, about 4 minutes on medium speed or medium-high speed.
-Add the powdered sugar one cup at a time. adding more when completely combined. Scrape sides of bowl as needed.
-Beat in the vanilla extract, salt, and cinnamon. Add milk until you’ve reached desired consistensy.
-Fill piping bag with frosting and pipe however you like! I used a Wilton 1M tip.
-Sprinkle with sanding sugar.
Cake recipe from Bake at 350