Best 6 Pumpkin Cupcakes Cake Recipes

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Indulge in the delectable flavors of fall with our collection of pumpkin cupcake and cake recipes. These sweet treats are not only a feast for the taste buds but also a visual delight, perfect for any occasion. From classic pumpkin cupcakes topped with decadent cream cheese frosting to moist and fluffy pumpkin cake adorned with a sprinkle of cinnamon sugar, our recipes cater to all your pumpkin cravings. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you in creating these pumpkin masterpieces. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey.

Let's cook with our recipes!

CHOCOLATE PUMPKIN CAKE AND CUPCAKES



Chocolate Pumpkin Cake and Cupcakes image

I found this recipe in Country Living Magazine about 4 yrs ago. I tried it out when my Ex's job had a contest requiring you to decorate, and use a pumpkin. I actually gutted, and carved a pumpkin. Lined the inside, and then layered the cake cubes with the Orange Cream Cheese Frosting. We actually won 2nd Place! Every time I make this cake, everyone asks for the recipe. Enjoy!

Provided by jennifer a.

Categories     Dessert

Time 1h10m

Yield 1 One 8-inch 3-layer cake or 36 cupcakes, 18 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup good-quality cocoa
2 tablespoons good-quality cocoa
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground cinnamon
3/4 teaspoon fresh-grated nutmeg
3/4 cup buttermilk
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
1 1/8 cups unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/2 cups granulated sugar
5 large eggs

Steps:

  • Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
  • Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  • Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.).
  • Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING (CAKE MIX RECIPE)



Pumpkin Cupcakes With Cream Cheese Frosting (Cake Mix Recipe) image

This uses a box cake mix for the base of this recipe. Since box cake mixes require different things, the ingredient list here does not include whatever ingredients that the cake mix itself might call for (i.e. eggs, etc.). Time listed does not include cooling time.

Provided by iewe7726

Categories     Dessert

Time 35m

Yield 24 cupcakes

Number Of Ingredients 6

1 (18 1/2 ounce) box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
16 ounces bars cream cheese, at room temperature
2 cups confectioners' sugar
24 pieces candy corn

Steps:

  • Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
  • Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
  • While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

PUMPKIN PINEAPPLE CAKE OR CUPCAKES



PUMPKIN PINEAPPLE CAKE OR CUPCAKES image

Categories     Bread     Cake     Fruit     Brunch     Dessert     Bake     Vegetarian     Wheat/Gluten-Free     Carrot

Yield 48 Servings

Number Of Ingredients 17

2 (15 oz.) cans pumpkin puree
2 (20 oz.) cans crushed pineapple
3 cups grated carrots
8 eggs
3 cups sugar (or 1 1/5 C honey)
1 cup unsweetened applesauce
1/2 cup vegetable oil
8 cups gluten free flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Frosting (Optional)
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup (2 stick) unsalted butter, at room temperature
4 cups confectioners' sugar
2 tsp. vanilla extract

Steps:

  • 1. Oil a 9-by-13-inch pan or two 12-cup muffin pans. 2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed. 3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon. 4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s). 5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, . 6. Cool pan(s) on a wire rack. 7. When cool, cake or cupcakes may be served unfrosted. If frosting is desired: prepare the cream cheese frosting. 1. In a large bowl beat together the cream cheese and butter. 2. Add the confectioners' sugar and vanilla and beat until smooth and light. 3. Spread over the surface of the cake or cupcakes and serve.

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES



Pumpkin Streusel Spice Cake or Cupcakes image

I was asked to make pumpkin cupcakes and chocolate cupcakes for a party. I searched alot of recipes and since I ran out of sugar making the chocolate ones, I decided to use a cake mix recipe for the pumpkin ones, with my own twist. I like the combo of spices rather than just pimpkin pie spice. They were a big hit and led to an...

Provided by Dee Stillwell

Categories     Cakes

Time 40m

Number Of Ingredients 23

PUMPKIN CAKE BATTER
1 box yellow cake mix
1 - 3 1/4 oz box butterscotch instant pudding
2 tsp pumpkin pie spices
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp allspice, ground
1 - 15 oz can of pumpkin puree
4 large eggs
1/2 c canola oil
1/4 c water
STREUSEL TOPPING
2/3 c flour
1/2 c brown sugar
1/2 c granulated sugar
1/3 c butter, softened
1 tsp cinnamon
CREAM CHEESE MOUSSE
4 oz cream cheese, room temperature
2 c heavy cream, cold
1/3 c powdered sugar
1/2 of a 3 oz box vanilla instant pudding
1 tsp vanilla extract

Steps:

  • 1. Heat oven to 350 degrees. Prepare a 9"x13" baking pan by spraying with Pam or line 2 - 1 dozen cupcake pans with liners.
  • 2. Mix all batter ingredients together and beat for 2 minutes. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done. Let cool completely.
  • 3. Make mousse in chilled bowl. Beat heavy cream, sugar, vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes. Dust with pumpkin pie spice. Enjoy!

PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES



PUMPKIN STREUSEL SPICE CAKE OR CUPCAKES image

HOPE YOU ENJOY THIS ONE!!!!!!

Provided by April Alvarez

Categories     Cakes

Time 25m

Number Of Ingredients 23

PUMPKIN CAKE BATTER
1 box yellow cake mix
1 small box butterscotch instant pudding
2 tsp pumpkin pie spices
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp all spice
1 15 ounce can pumpkin puree
4 large eggs
1/2 c canola oil
1/4 c water
STREUSEL TOPPING
2/3 c flour
1/2 c brown sugar
1/2 c regular sugar
1/3 c butter (softened)
1 tsp cinnamon
CREAM CHEESE MOUSSE
4 oz cream cheese,room temperature
2 c heavy cream, cold
1/3 c powdered sugar
1/2 box or 3 ounces vanilla instant pudding
1 tsp vanilla extract

Steps:

  • 1. Heat oven to 350 degrees. Prepare a 9x13 baking pan by spraying with pam or line 2-1 doz cupcake pans with liners. Mix all batter ingredients together and beat for 2 minutes
  • 2. Pour into prepared cake or cupcake pans. Mix streusel ingredients together. sprinkle streusel over cake batter. Bake for 25 minutes or until done, Let cool completely.
  • 3. To Make mousse in chilled bowl Beat heavy cream,sugar,vanilla and pudding mix till soft peaks form. Add cream cheese and beat with wire whip mixer attachment until medium stiff peaks form. Pipe a swirl on top of cupcakes or frost cake and dust with pumpkin pie spice.

PUMPKIN CUPCAKES CAKE



Pumpkin Cupcakes Cake image

I needed something cute for our fall festival cakewalk at church this weekend and I found this recipe in the Better Homes and Gardens publication "Halloween tricks & treats". It was really easy; the hardest part was picking the orange and black M&M's out of the M&M's GHOUL'S Milk Chocolate Mix. If you live in a bigger city or can order online, you can probably order just orange and black ones to make this easier yet!

Provided by DeniseBC

Categories     Dessert

Time 1h50m

Yield 26 cupcakes, 26 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box devil's food cake mix
4 eggs
1 cup buttermilk
1/2 cup canola oil
2 (16 ounce) cans vanilla frosting
orange food coloring (I used red and yellow per my packaging's instructions)
1 cup M&M' (black)
2 cups M&M's (orange)

Steps:

  • Preheat oven to 350. Line 26 cupcake cups with paper liners.
  • Beat the cake mix with the eggs, buttermilk and oil until blended. Divide the batter evenly between the prepared cupcake pans.
  • Bake for 15-20 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.
  • Tint the vanilla frosting with the orange food coloring. Line the cupcakes snugly into a large pumpkin shape on a large plate or a piece of cardboard covered in foil. Follow this pattern-one row of 4 cupcakes, one row of 5, one row of 6, another of 5, another of 4. This leaves 2 cupcakes to be placed at the pumpkin's top for a stem.
  • Spread orange frosting over the cupcakes, covering them completely so they look like one big cake. Use black M&M's to outline the pumpkin, and to make the eyes, mouth and nose. Fill in the remaining area of the pumpkin with orange M&M's.

Nutrition Facts : Calories 401.1, Fat 18.9, SaturatedFat 5.4, Cholesterol 32.4, Sodium 264.1, Carbohydrate 55.8, Fiber 1.1, Sugar 45.4, Protein 3.5

Tips:

- **Muffin Pan Size:** Ensure you have the correct muffin pan size; standard or mini. Standard muffin pans require liners, while mini pans typically don't. - **Use Fresh or Canned Pumpkin:** If using fresh pumpkin, roast and puree it to obtain 1 ¾ cups. Canned pumpkin is a convenient alternative. - **Proper Mixing:** Don't overmix the batter, as this can result in dense cupcakes. Mix only until the ingredients are well blended. - **Oven Temperature:** Preheat the oven to the specified temperature before baking to ensure even cooking. - **Toothpick Test:** Insert a toothpick or skewer into the center of a cupcake; it should come out clean when done. - **Cooling:** Allow the cupcakes to cool completely before frosting or decorating.

Conclusion:

Bake delicious and moist pumpkin cupcakes with or without a cake mix using the provided recipes. Experiment with different frosting and topping ideas to create delightful treats for any occasion. Remember to mix ingredients properly, use the correct muffin pan size, and adjust cooking times based on your oven. Whether you prefer traditional, chocolate, cream cheese, or vegan pumpkin cupcakes, these recipes offer a range of options to satisfy your sweet cravings. Enjoy the delightful flavors and textures of these homemade pumpkin cupcakes, perfect for sharing with friends and family. Happy baking!

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