One of my absolute favorite things about the fall is all things pumpkin! That includes these super moist pumpkin cupcakes!
Here's what you'll need:
For the cupcakes:
4 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 15 ounce can of pumpkin (about 2 cups)
For the frosting:
4 ounces of cream cheese, softened
3 tablespoons butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
Preheat your oven to 350 F and line a muffin tin.
Beat the eggs in a large mixing bowl until light and fluffy.
Add the sugar, flour, pumpkin pie spice, and baking soda to a large bowl and stir until combined.
Add the pumpkin, oil, and flour mixture to the eggs and beat until combined. The batter will be thin.
Spoon equal amounts of the batter into the lined muffin tin, filling them about 3/4 of the way. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
While the cupcakes cool, mix the cream cheese and butter in a clean mixing bowl and beat until light and fluffy. Add the powdered sugar and vanilla extract and beat on low until combined.
I found these super cute polka dot wrappers and matching treat boxes at Michaels and thought they would make for perfect packages for gifting these cakes.
They also had some Halloween boxes and cake toppers. I chose these spider web single boxes for gifting to my friends!
