Rating: 4.78 stars
315 Ratings
  • 5 star values: 263
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0

Rich and spicy pumpkin cupcakes with orange cream cheese frosting!

Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Cupcakes:
Frosting:

Directions

Instructions Checklist
  • To make cupcakes: Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. POUR into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched. Cool 30 minutes. Spread with frosting.

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  • To make frosting: Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.

Nutrition Facts

233 calories; protein 2.2g; carbohydrates 35.9g; fat 9.6g; cholesterol 33.8mg; sodium 193.9mg. Full Nutrition
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Reviews (332)

315 Ratings
  • 5 star values: 263
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/27/2010
Made this for Recipe Group and oh man, are these DELICIOUS!!!!! I maed them exactly as written, and feel no changes are necessary. I got 35 cupcakes out of the recipe and I baked them @ 325 degrees for only 14 minutes (my oven is super HOT). The icing is VERY sweet, but it really compliments the cupcake nicely. I did add a drop of orange oil, just to get a better orange flavor. I was able to ice about 18 cupcakes, but I like a lot of icing, so if you are just gonna spread it on, there should be plenty. I decided to freeze the un-iced cupcakes for another time. I really can't believe how fantastic these turned out...I will be making these many, many more times~YUM! Thanks for sharing. :) Read More
(87)
Rating: 5 stars
10/27/2011
I made this as the Recipe Buzz Group Recipe for the week of September 27th. I could NOT be more thrilled with these. The cake part is so light, airy, & soft! I was expecting quickbread muffins at best but what I got was actual pumpkin cake! (I've never tasted pumpkin cake before -- many pumpkin quickbreads, but never the light fluffiness of actual cake with pumpkin!) For the frosting I used: 1 tsp OJ, 1 tsp vanilla, 1 tsp. orange extract (and the other ingredients as listed). This let me use less powdered sugar so my frosting isn't sickeningly sweet. It piped beautifully, and tastes like a Dreamsicle. This recipe produced ONLY 24 cupcakes for me. They baked at 350 degrees for 30 minutes and 35 minutes in 2 different brands of muffin tin. Lastly, when my photo is up, I used a Wilton 1M tip to pipe (outside in, concentric circles). There is just enough frosting for 24 cupcakes using a 1M but I'm sure is plenty for smaller tips or knife-spreading. Thanks so much for the recipe, I can't wait to share these! UPDATE: I tried to get out of making these this year & made apple cake instead & DH had a FIT. He came as close to mutiny as he ever would in my kitchen, so today I made these for him to take to work and we ate the apple cake ourselves, lol. Read More
(69)
Rating: 5 stars
09/09/2010
Fabulous recipe. I must admit I used a different frosting (cinnamon coffee from this site) but the cupcakes themselves were light and fluffy and delicious. I doubt they will last long! Read More
(42)
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Rating: 5 stars
10/29/2010
Here's another five-star review for these delicious cupcakes! The recipe made 24 regular-sized and 8 mini-sized cupcakes for me and the frosting was spot-on perfect! Another reviewer said hers were done in 22 minutes so I checked mine at that time and that was perfect (the minis took a couple of minutes less time). For the frosting one large orange produced the right amount of zest. It's funny how when I buy any fruit with rind now I always pick it out with zesting in mind! These are delicious cupcakes! UPDATE: This recipe makes about 75 mini-cupcakes and look perfect using an M1 tip to squish on a dollop of the frosting! Check for doneness at about 15 minutes. Read More
(38)
Rating: 5 stars
11/17/2010
This was one of the best recipes for the pumpkin cake itself that I've ever tasted. The frosting was not to be ignored but the cake was outstanding! I made them for my son's end of football party and they were a hit. The adults enjoyed them too. I did NOT get 32 cupcakes out of it though I ended up with 21 I think and I felt that was filling the cups 3/4 full. I can't complain. I kept a few for my family then sent the rest. Since I got fewer than I expected I would've doubled the recipe but I always follow it the first time as is. My family definitely wanted more. I had more frosting than I needed and may make another half-batch. Thank you for this! Read More
(26)
Rating: 5 stars
09/27/2010
I made this recipe as is. Icing and all. They are amazingly delicious. Not need to change a thing. I got 3 dozen regular sized cupcakes. I also topped with candied orange peel and a pecan half. These really made me fell like Fall. Read More
(25)
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Rating: 5 stars
10/01/2010
These are awesome! The taste of a Pumpkin Roll without all the work. However the baking time only needs to be 20mins. Delish!! Read More
(25)
Rating: 5 stars
11/04/2010
I've been itching to make something with pumpkin for a couple of weeks now and these were perfect! I had to make a couple of minor substitutions- like apple pie spice instead of pumpkin pie spice (which worked just as well) but otherwise I stuck to the cupcake recipe. I did add a bit more orange juice to the icing plus about a 1/4 tsp brown sugar and a dusting of cinnamon for a hint of spice- yum! My family and my boyfriend love them and my dad even asked to take some to work to share. Thanks! Read More
(17)
Rating: 5 stars
11/15/2010
Made as recipe stated - wonderfully moist and tastey! Will make again. Read More
(16)