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
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
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.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
You might also like: Brazilian Lemonade aka Limonada Suíça
Ooh I love sprucing up cheat baking and happen to have canned pumpkin purée on hand. I will have to try it with my son. My 4 year old loves to bake. I have let him have complete control over baking one of my peanut butter cookie recipes.
Haha that’s great! I love seeing kids interested in baking at such a young age. And that’s even better that you let your son take the lead with the peanut butter cookies. 🙂
I love that these are easy (using a cake mix), pumpkin and my 13 year old daughter can make them on her own!
Absolutely! Easy peasy for kids 😉
These are such a nice easy recipe to do with my daughter. Delicious frosting:-) thanks!
Thanks Sabrina 🙂
Love the use of store bought ingredients which makes this recipe simple to execute and a great one to make with kids.
Yes, exactly! That makes it a lot easier for kids. Thanks Kristen!
What a simple and fun recipe! Pinned to make in the fall with my four year old.
That’s great to hear! Thank you.
Kids have a natural curiosity for being in the kitchen, so good on you for encouraging your future chefs! These cupcakes look so fun and cheerful.
Thank you so much Colleen 😀
It is wonderful that your kids are involved in recipe developing, photographing, and, I bet, recipe testing 😉 . These cupcakes have a great texture, and I love the pumpkin flavor. Awesome job!
Thank you, they definitely love every part of it, especially the testing ;).