This moist and quick pumpkin cupcakes are great for fall evenings. You need only about 30 minutes to make them and I promise the whole family will enjoy it’s taste and they are gonna LOVE it’s melt-in-mouth texture too …
Ingredients for pumpkin cupcake
- 2 cups all-purpose flour
- 1, 1/2 cups sugar
- 2 teaspoons baking powder
- 3 eggs
- 2 teaspoons cinnamon
- 1/2 cup melted butter
- 1 cup pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
First preheat the oven to 350 F. Now place the eggs, sugar, melted butter and vanilla extract in a bowl.
Beat the ingredients with an electric beater for about 2 minutes until they are incorporated and the batter is lighter in color.
Add the pumpkin puree and beat until combined evenly.
In another bowl sift the flour, salt, baking powder and cinnamon.
Add half of the dry ingredient mixture and half of the milk into the batter and beat until combine.
Then add the remaining dry ingredients and the remaining milk into the bowl and beat until blended.
Now the cupcakes batter are ready.
Line a cupcake pan with cupcake liners, then divide the batter evenly and fill each liner about 2/3 full.
Bake the cupcakes in preheated oven for about 20 minutes until the cake tester inserted into the center of the cupcakes comes out clean.
Let them cool and then decorate them as desired. Whipped cream cream cheese frosting is perfect to decorate your pumpkin cupcakes with.