Pumpkin Cupcakes with Buttercream Frosting

August 2, 2012 by Kenmore

Celebrate fall with these pumpkin spiced cupcakes. Buttercream icing makes them even more delectable.


preparation time
0 mins

cook time




2 cup sugar granulated

1.25 cup canola oil

1 medium can pumpkin

4 eggs

2 cup all-purpose flour

1.5 teaspoons baking soda

1.5 teaspoons baking powder

2.5 teaspoons cinnamon

0.5 teaspoons ginger ground

0.25 teaspoons allspice

1.25 teaspoons kosher salt

1 stick butter

8 ounces cream cheese

1 pounds powdered sugar

2 teaspoons vanilla

0.5 teaspoons kosher salt


Step 1

Preheat oven to 350°F.

Step 2

Cream together granulated sugar, oil, pumpkin and eggs until well mixed, about 2 minutes. In another bowl, sift together flour, baking soda and powder, cinnamon, ginger, allspice and salt. Add to wet ingredients and mix until smooth and combined, about 30 seconds (don't over-mix).

Step 3

Line muffin tins with cupcake liners. Pour batter into liners and bake 15-20 minutes at 350 (or make into a cake by pouring batter into a greased 10×13 pan and baking for 35-45 minutes). Cool completely on a cooling rack.

Step 4

Beat butter and cream cheese on high speed for 2 minutes. Add sugar, vanilla and salt. Mix until smooth. Frost each cupcake generously. Makes 24 regular size cupcakes or 48 mini cupcakes.


The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.