Super Moist Pumpkin Cupcakes
Moist pumpkin cupcakes with a pumpkin buttercream frosting and chocolate drizzle. The pumpkin flavor in these cupcakes is very subtle. We add just enough pumpkin to provide a hint of orange color and a whole lot of moisture.
These kid-created, easy, moist cupcakes are great for birthday parties, other gatherings or just to have on hand for a yummy dessert.
Earlier I posted my son’s Summer Soda as a way to let my kids get creative in the kitchen and involved in the whole process, from recipe development to food photography. They are always asking if they can help out!
This recipe comes from my 8 year old daughter. She loves making morning coffee for my husband and I, eggs on toast and smoothies, etc. She always throws her own ideas at me and so I let her experiment.
She was digging pumpkin purée at the time and what kid doesn’t like cupcakes? So she put the two together and this pumpkin cupcake recipe was born. And I have to say, they are super moist and taste incredible!
To store, you are going to want to cover the cupcakes with plastic wrap or place in an air-tight container and store in the refrigerator for up to two days. They can also be frozen for up to 3 months. They are best if frosted on the day of serving, but this can also be done in advance.
Do your kids show an interest in getting busy in the kitchen? What are some of their creations? We’d love to hear in the comments below!
Super Moist Pumpkin Cupcakes
Ingredients
For the Cupcakes:
- 1 box vanilla cake mix – (15 oz./432 grams)
- ½ cup water or milk
- ½ cup vegetable oil
- 3 eggs
- ½ cup pumpkin purée
For the Frosting:
- ¼ cup pumpkin purée
- 1 tub buttercream frosting – (12 oz./340 g)
- 1 to 2 cups icing sugar
- Chocolate – to decorate
- Sprinkles – to decorate
Instructions
For the Cupcakes:
- Preheat oven to 350°F. Line a muffin tin with baking cups.
- Add the dry vanilla cake mix to a large bowl. Add the water, vegetable oil, eggs and pumpkin purée. Mix with a hand mixer on medium speed until smooth.
- Fill the baking cups equally with the batter. This recipe makes 24 cupcakes.
- Bake for about 15 mins., until a toothpick comes out clean from the center.
- Cool 10 mins. and then transfer to wire baking rack. Cool completely.
- Frost the cupcakes with the pumpkin buttercream. Melt some chocolate and drizzle it over the cupcakes with a spoon. Decorate with sprinkles. Serve!
For the Frosting:
- Mix together the pumpkin purée and buttercream frosting until smooth.
- Add enough icing sugar to reach desired consistency.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.
You might also like: Brazilian Lemonade aka Limonada Suíça
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!
