Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting

– Hey everyone, it’s Natasha
of NatashasKitchen.com and these are some crowd
pleasing pumpkin cupcakes. They’re moist and melt in your mouth soft. Both the cupcakes and the
frosting are easy, easy. Preheat your oven to
350 degrees Fahrenheit. In the first mixing bowl
combine your dry ingredients: Two cups of flour, one
and a half cups of sugar, two teaspoons of baking powder, a teaspoon of baking soda and
two teaspoons of cinnamon. Whisk those together and set it aside. In the second large mixing bowl combine your wet ingredients: That’s one can, or 15
ounces of pumpkin puree, one cup of olive oil and three large eggs. Whisks that together until
the oil is fully blended in and no longer visible. Now combine your dry ingredients
with your wet ingredients and whisk until completely smooth. (upbeat music) That looks perfect and we’re
ready to fill our cupcake pans. This recipe makes 24 cupcakes. Perfect for parties. So place 24 cupcake liners
into your cupcake pans. I find it’s easiest to divide the batter using a trigger released ice cream scoop. And it’s exactly one level
scoop for each cupcake. You should be filling
them about two thirds full and using all of your batter. (upbeat music) Now bake all of them at the
same time on the center rack of the oven at 350 degrees
Fahrenheit for 20 to 22 minutes or until a toothpick
inserted into the center comes out clean. Let them cool in the
pans for about 10 minutes then transfer to a wire rack and let them cool
completely before frosting. Now to make the cream cheese frosting you literally put everything
into the mixer at once and it’s go time. Combine 12 oz of softened cream cheese, three fourth cup of
softened unsalted butter, two cups of powdered sugar and a tablespoon of real vanilla extract. (upbeat music) Now using the whisk
attachment on medium low speed beat the mixture until the
powdered sugar is incorporated. (upbeat music) Then set the mixture to high speed and beat another four minutes, scraping down the bowl as needed. When it’s done it’ll be whipped,
fluffy and white in color. Transfer the frosting
to a large pastry bag fitted with a large open star tip. (upbeat music) Prime the bag then pipe
generously onto each cupcake. (upbeat music) Whoo, perfect. (laughs) Alright and of course. Mmm. That almost tastes like
a marshmallow cream, it is so good. And that frosting couldn’t be easier. So finally, let’s decorate these and make them super cute for Fall. And you can use these
little pumpkin candies, these taste like candy corn. So yummy.
(laughs) Little bit addicting. So you can top them with these. Cute, very festive. Get a few of these on there. And then my favorite. Sprinkles.
(laughs) The more the merrier. And sprinkles make everything… If I can open this. There we go. Irresistible for grown ups and kids. So pretty. So fun! And these are adorable. And I’m gonna do a taste test right now. (laughs) Now you can refrigerate these over night. They are perfect until the next day. You don’t even have to soften them, they’re just the perfect
texture afterwards. Yum, yum, yum. Here we go. So cute.
(laughs) Hmm. (laughs) Mmm. Mmm. Mmm. Yes.
(laughs) They’re so soft and moist. Ah, they are melt in your mouth delicious. And the combination of the frosting and the cupcake is perfect. They’re not too sweet. It’s almost like the sweetness of a muffin but the texture of a cupcake. These are so good. And they’re so easy. I mean you’ve got dry
ingredients and wet ingredients, mix ’em together and bam. And the frosting’s even easier. These have been a family
favorite for a long time. Make this once and you’ll
make it again and again. They’re that good. If you enjoyed this video give me a great big thumbs up below. Make sure to subscribe to our channel and we’ll see you later. My husband tells me I’ve been
eating cupcakes all wrong all these years. So now, the proper way to eat a cupcake. Remove it from the shell, Remove the bottom half of the cake. Like so. You can slice it with a
knife for a cleaner look. And then create a delicate (laughs)
and beautiful sandwich. This is a cupcake sandwich now. And I guess this also prevents the frosting on the nose effect. Mmm.
(laughs) Mmm. Somehow it’s even more excellent. Amazing.
(laughs) For more easy peasy
crowd pleasing desserts check these out right over here. And click below to subscribe. Bye.

81 thoughts on “Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting

  1. I love how you ALWAYS get INTO whatever you're eating. Lol! That hmmmm, you make. That's a sign of something good. Love your bubbly personality and the giggles, it's a win win combination. Love your channel, I'm so glad I happened to stumble upon it awhile back💟💟💟

  2. Hi Natasha, one more thing you could do with the frosting, is add some orange food coloring, it would look more Halloween right ??? My opinion ! Can i tell you something girl, don't take it bad but, you have beautiful hair (nice face too) and my husband agree with that too ! have a nice week end and take car !!! ♥

  3. How long can you leave the cheese cheese frosting out at room temperature when it's time to serve? Will it hold its shape??

  4. I don't like pumpkin pie desserts but I like you and your channel. I only watched it b/c you always seem so organized and clean, not annoying nor too overly talkative about nothing as a lot of cooks can be. I just enjoy your cooking and how your dishes always make me wish i could stick a plate, fork & spoon through the screen for a serving. 🍽🥄Keep up the gr8 work and the yummy recipes!!😄👍👍👍👍👍👍

  5. Thank You❤ Natasha..those cup cakes look delicious ☺..I'm going to try making it and eat it like a sandwich 😂..Thanks!!

  6. I had great reviews from making these. I thought the frosting was too runny but it all worked out. The amount of the cupcake mixture was enough for 24, which was great.

  7. OMG !! i just tried this… and it was amazingly delicious. It's just perfect. Thank you for sharing this recipe.

  8. These were absolutely delicious! I added 1/2 tsp of pumpkin spice and didn’t use any frosting, and I can say that they’re one of the best cupcakes ever! 10/10 recommend! So moist, sweet and yummy! 😆 🎃

  9. Woow i love pumpkin greetings from México although here in México is very hard to find pumpkin puree

  10. Just made these and they are SO delicious!! The muffin is not too sweet, which I love. Also, the frosting just melts in your mouth so delicately, it really compliments the not-so-sweet muffin. I'm loving every bit of it (:

  11. I made these tonight. they were wonderfully delicious, both the cupcake and the frosting! The frosting is a little loose so I let it sit in the fridge for 20 minutes then stored the cupcakes with the frosting on them back in the fridge until ready to eat. They were fabulous – A Definite go to recipe. Thanks Natasha. :0) Oh, and just an fyi… it's #20 scoop that you use. It is the perfect size for 24 cupcakes.

  12. I made these cupcakes and they are so delicious. Although my batter didn't come out runny I added 1/4 cup of milk and 1/2 tbs of vanilla. in the center I added cheesecake filling. The frost is too sweet I suggest putting 1 1/2 cup of powder sugar with pecans as the topping. 🧡

  13. In the video you say the recipe really fast so I don't know what exactly I need or how much to put in each mixture can you give me the full recipe of the cupcakes and frosting please

  14. What did you do so that your cream cheese frosting didn't get too liquidy? once I add the powdered sugar to my frosting, my cream cheese just starts to become to liquidy and wont hold its shape

  15. I have made these and they really are great! I have been in a sort of baking slump and haven't baked in over 3 months but I can't wait to get back into it!


  17. Hi, Natasha, Will you have Pumpkin Carving? how to ? Thank you for your Channel it helps me with my Depression and helps my Spirts and Emotions Mood. GOd BLess you and your Family.

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