Nothing fills the house with the smell of autumn' like a pumpkin cupcake recipe baking. This pumpkin cupcake recipe is perfect for fall parties, potlucks and picnics with the family. Serve this pumpkin cupcake recipe with my favorite dulce de leche frosting and come up with some creative Thanksgiving cupcake ideas. Your friends will love how clever you are when you serve them something outside the normal with this pumpkin cupcake recipe.
Ingredients for cupcakes batter:
1 2/3 cups sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
Dulce de leche frosting:
1 can sweet condensed milk (Boiled for 3 hrs in the can in water on low temp. Cooled down completely. Then mix with butter.)
2 sticks of unsalted butter at room temp
Preheat the oven to 325˚F.
In the bowl of a mixer fitted with the paddle attachment, combine the eggs and oil.
Add pumpkin and salt.
Add sugar and mix.
In a separate large bowl, combine the flour, baking powder, cinnamon and baking soda. Whisk until thoroughly incorporated.
Without over-mixing, gradually stir in the dry ingredients into the wet ingredients until just combined.
Pour into the prepared cupcake liners.
Bake on 325 F for 20 to 30 minutes or until it passes the toothpick test.(Note: All ovens are different, always check before time expires when you are baking) Let cool completely on a wire rack before frosting. I made 12 regular cupcakes and 20 mini cupcakes or you can make 24 regular cupcakes.
Whisk butter with paddle attachment until fluffy add cooked sweet condensed milk one spoon at the time.Mix but don't over mix it or it will become runny. Decorate with the star tip.