Desserts · Recipes

Pumpkin Cupcakes with Orange Cream Cheese Frosting

Happy Monday everyone!

Happy month-a-versary to my favorite guy! 4 years and 8 months and I still love when the 9th comes around 🙂

Our 2 year anniversary

IMG_1716R IMG_1760

A couple weeks ago was Kyle’s birthday. We celebrated (just the 2 of us) on his actual birthday, but we also celebrated with his whole family the day before. I made Pumpkin Cupcakes with Cream Cheese Frosting.

Photo Aug 24, 10 14 10 PM

Here’s the edited recipe (that I actually got from here)!

Pumpkin Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print

1/2 cup butter, at room temperature
1 cup sugar
2 large eggs
1 cup canned pumpkin (make sure you don’t buy pumpkin pie mix!)
1 tablespoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup non-fat milk


  1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add pumpkin and vanilla and beat until well blended (mixture will look separated at this point).
  2. In another bowl, sift flour, baking powder, cinnamon, nutmeg, cloves, and salt. Mix well. Stir half the flour mixture into pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 12 muffin cups (fill 1/2-full for cupcakes the size in the picture) lined with paper baking cups.
  3. Bake in a 350° regular or 325° convection oven until tops spring back when lightly pressed in the center and a wooden skewer inserted into center comes out clean; about 20 minutes for bake or about 12 minutes for convection bake (I prefer convection for this). Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

I didn’t use their frosting recipe, but chose to use my own Cream Cheese Frosting Recipe (below).

Cream Cheese Frosting Recipe

  • Servings: Enough for >12 cupcakes
  • Difficulty: easy
  • Print

8 oz. unsalted butter, softened
8 oz. Fat-free cream cheese
1 cup powdered sugar
3 teaspoons vanilla extract

In a large mixing bowl, beat the softened butter and cream cheese with an electric mixer until well combined. On low speed, slowly add the powdered sugar until smooth. Beat in the vanilla extract.

NOTE: You can play around with the flavors here buy adding different extracts. I’ve added an additional 1/4 tsp orange extract and 1 tbsp orange zest to this recipe for orange cream cheese frosting. If the frosting becomes a little too runny, add a little more powdered sugar and/or cake flour (tbsp at a time until reaching the desired consistency).

My finished products
My finished products

To pipe this frosting like the picture above, it helps if the frosting is cold. Refrigerate until frosting is completely chilled and pipe with your choice of tip.

Enjoy 🙂 BTW these cupcakes taste good cold (refrigerated) too!

What’s your favorite cupcake?

Do you still “celebrate” little anniversaries?

2 thoughts on “Pumpkin Cupcakes with Orange Cream Cheese Frosting

  1. Such a cute couple! So nice to see you guys soooo happy!
    Your pumpkin cupcakes looks very pretty and delish!, I’m going to try them for my nephew’s birthday next month. He loves pumpkin pie and that is the ONLY dessert he will eat, so we’ll see if he likes these! hugs!

    1. Thanks 🙂

      Let me know how the cupcakes turn out! Kyle LOVES pumpkin pie too, which is actually why I tried this recipe. Make sure you sift the dry ingredients- it wasn’t in the original recipe but I’ve found it is necessary!

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