Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting
– Hey everyone, it's Natasha of NatashasKitchen.com
and these are some crowd pleasing pumpkin cupcakes.
They're moist and melt in your mouth soft.
Both the cupcakes and the frosting are easy, easy.
Preheat your oven to 350 degrees Fahrenheit.
In the first mixing bowl combine your dry ingredients:
Two cups of flour, one and a half cups of sugar,
two teaspoons of baking powder,
a teaspoon of baking soda and two teaspoons of cinnamon.
Whisk those together and set it aside.
In the second large mixing bowl
combine your wet ingredients:
That's one can, or 15 ounces of pumpkin puree,
one cup of olive oil and three large eggs.
Whisks that together until the oil is fully blended in
and no longer visible.
Now combine your dry ingredients with your wet ingredients
and whisk until completely smooth.
That looks perfect and we're ready to fill our cupcake pans.
This recipe makes 24 cupcakes.
Perfect for parties.
So place 24 cupcake liners into your cupcake pans.
I find it's easiest to divide the batter
using a trigger released ice cream scoop.
And it's exactly one level scoop for each cupcake.
You should be filling them about two thirds full
and using all of your batter.
Now bake all of them at the same time on the center rack
of the oven at 350 degrees Fahrenheit for 20 to 22 minutes
or until a toothpick inserted into the center
comes out clean.
Let them cool in the pans for about 10 minutes
then transfer to a wire rack
and let them cool completely before frosting.
Now to make the cream cheese frosting
you literally put everything into the mixer at once
and it's go time.
Combine 12 oz of softened cream cheese,
three fourth cup of softened unsalted butter,
two cups of powdered sugar
and a tablespoon of real vanilla extract.
Now using the whisk attachment on medium low speed
beat the mixture until the powdered sugar is incorporated.
Then set the mixture to high speed
and beat another four minutes,
scraping down the bowl as needed.
When it's done it'll be whipped, fluffy and white in color.
Transfer the frosting to a large pastry bag
fitted with a large open star tip.
Prime the bag then pipe generously onto each cupcake.
Alright and of course.
That almost tastes like a marshmallow cream,
it is so good.
And that frosting couldn't be easier.
So finally, let's decorate these
and make them super cute for Fall.
And you can use these little pumpkin candies,
these taste like candy corn.
So yummy. (laughs)
Little bit addicting.
So you can top them with these.
Cute, very festive.
Get a few of these on there.
And then my favorite.
The more the merrier.
And sprinkles make everything…
If I can open this.
There we go.
Irresistible for grown ups and kids.
And these are adorable.
And I'm gonna do a taste test right now.
Now you can refrigerate these over night.
They are perfect until the next day.
You don't even have to soften them,
they're just the perfect texture afterwards.
Yum, yum, yum.
Here we go.
So cute. (laughs)
They're so soft and moist.
Ah, they are melt in your mouth delicious.
And the combination of the frosting
and the cupcake is perfect.
They're not too sweet.
It's almost like the sweetness of a muffin
but the texture of a cupcake.
These are so good.
And they're so easy.
I mean you've got dry ingredients and wet ingredients,
mix 'em together and bam.
And the frosting's even easier.
These have been a family favorite for a long time.
Make this once and you'll make it again and again.
They're that good.
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and we'll see you later.
My husband tells me I've been eating cupcakes all wrong
all these years.
So now, the proper way to eat a cupcake.
Remove it from the shell,
Remove the bottom half of the cake.
You can slice it with a knife for a cleaner look.
create a delicate
(laughs) and beautiful sandwich.
This is a cupcake sandwich now.
And I guess this also prevents
the frosting on the nose effect.
Somehow it's even more excellent.
For more easy peasy crowd pleasing desserts
check these out right over here.
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