Ingredients

The following ingredients have 15 Servings
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 3 eggs (room temperature)
  • 1 batch homemade cream cheese frosting
  • orange food coloring
  • black food coloring
  • green jelly beans

Instruction

  • Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners. 
  • In a large bowl, combine the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder.
  • In a separate bowl, combine the oil, sugar, room temperature eggs, pumpkin puree, and vanilla extract.
  • Pour the pumpkin mixture into the flour mixture and mix until well combined. Don't overmix. 
  • Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 18-20 minutes or until done. Allow the cupcakes to cool completely before decorating. 
  • To make the cream cheese icing, mix the butter and cream cheese until smooth. Add the powdered sugar, vanilla, milk, and mix for 3-5 minutes.
  • Remove about ¼ of the icing and place it into a separate small bowl. Color the icing in the large bowl orange and color the icing in the small bowl black. 
  • Place icings into icing bags. Cut a large opening on the orange icing and just a small opening on the black icing (small opening for black as it will be used for finer details).
  • Pipe orange icing in a flat circle on cooled cupcakes. Use black icing to pipe faces onto the jack-o-lanterns. 
  • Place a green jelly bean at the top of each cupcake to create the pumpkin's stem. Enjoy!