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Submitted by MHC

Pumpkin cupcakes with cream cheese frosting


2 cups of all purpose flour
¼ teaspoon of baking powder
½ teaspoon of salt
2 sticks of softened butter
1 teaspoon of vanilla extract
4 whole eggs
2 tablespoons of heavy cream
Orange food coloring

2 sticks of softened unsalted butter
2 cups of powdered sugar
2 tablespoons of milk
1 teaspoon of vanilla
Green food coloring


To make the cupcakes:
Preheat oven to 325*F. Lightly coat the mini cupcake pan with non stick baking spray.
Sift together the flour, baking soda, and salt.
In a different bowl, using an electric mixer to beat the sugar and butter together for 5 minutes until light and fluffy. Beat in vanilla extract.
Beat eggs, milk, and cream together and add to the bowl with butter and sugar mix. Take your time adding the egg mix in.
Using a spatula to fold the flour mix into egg-sugar mixture.

Use a scoop to fill the cupcake pans and bake for 12-15 minutes or until a toothpick comes out clean when inserted into center of cupcake.

While the cupcakes are baking, use an electric mixer, beat together the butter, sugar, vanilla, and milk until smooth and creamy. Add green food coloring to tint the frosting.

Once the cupcakes are cooled, remove them from the pan and place them upside down on a tray. You can trim the top off the cupcake if they are not sitting straight. The left over top can be used to taste test! Place the green frosting into a piping bag with the “star” tip on it. Place a small dot of green food coloring in the center of the upside down cupcake to make a “stem” on your mini pumpkin cupcakes!

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Nutritional Information
Per Serving

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