Dessert

Beth’s Pumpkin Cupcakes with Cream Cheese Frosting

Beth’s Pumpkin Cupcakes with Cream Cheese Frosting



Learn how to make my easy pumpkin cupcakes with cream cheese frosting. The perfect Thanksgiving dessert idea that is great for kids too! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining

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PUMPKIN CUPCAKE RECIPE WITH CREAM CHEESE FROSTING
Makes 12

Ingredients:

CUPCAKES:
2 eggs
¾ cup (150 g) sugar
½ cup (120 ml) pure pumpkin puree
1/3 cup (80 ml) canola or vegetable oil
4 tbsp (60 ml) melted butter
½ cup (120 ml) of water
1 1/3 cup (160 g) of all purpose flour
2 tsp (10 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
1 tbsp (15 ml) pumpkin pie spice (To learn how to make it click here: http://bit.ly/PumpPieSpice)

FROSTING:
1 8oz (230 g) package cream cheese
½ cup (50 g) of powdered sugar(or confectioner’s sugar or icing sugar)
½ cup (120 ml) heavy cream or whipping cream
1 tsp (5 ml) vanilla
grated nutmeg to taste
12 whole pecans

METHOD:
Preheat oven to 400F (200C)

In a large bowl combine eggs, sugar, pumpkin puree, oil butter and water. Whisk to combine.

In a smaller bowl combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to combine.

Slowly add the dry ingredients to your wet ingredients, in thirds, whisking gently until combined.

Line a muffin tin with baking papers. Fill muffin papers ¾ of the way full with an ice cream scoop.

Bake 18-20 mins until a tooth pick comes out clean.

Allow to cool completely.

For the frosting, beat together the cream cheese and sugar until combined. Add the heavy cream and beat on high until nicely whipped, then add vanilla, whip until combined.

Transfer frosting to a pastry bag fitted with a large star tip. Pipe out a nice swirl of frosting. Dust with nutmeg, top with pecan. Enjoy!

source

View Comments (46)

46 Comments

  1. MK

    April 22, 2016 at 4:31 am

    Hi Beth, what can i substitute for sugar and all purpose flour? I'm trying to avoid sugar and make healthier desserts. Can I use maple syrup? Thanks!

  2. valrhona tjong

    April 22, 2016 at 4:31 am

    can i substitute the butter with oil?

  3. Robin K

    April 22, 2016 at 4:31 am

    Hi Beth, I made these for Thanksgiving and they turned out beautiful and delicious. I even bought the gold cups and put a candied pecan on each one. However, my frosting was way too loose and would not hold its shape. I ended up adding about a cup more powdered sugar before it was stiff enough to pipe. I reread the instructions and followed them, so I'm not sure why my frosting was so runny. But they were delicious and I love that the recipe only makes a dozen–it was the perfect amount to take to our dinner!

  4. Ashley Wells

    April 22, 2016 at 4:31 am

    HELP!! Please, I've just made these for thanksgiving tomorrow and my frosting is too runny, I'm not sure what went wrong but I don't know how to fit it! Should I whip in unsalted butter? I'm out of cream cheese, do I add powdered sugar?

  5. Maria Caceres

    April 22, 2016 at 4:31 am

    Grey recipe! Hope all your family is good in France ! Thank you for sharing!

  6. Shivali Dave

    April 22, 2016 at 4:31 am

    Beth, any recommendations for desert/pastry type recipes that we can travel with for the thanksgiving holiday? Thanksgiving is being hosted on the east coast this year and I am flying out from the Midwest. I would hate to go empty handed and really want to bring something along that would make it through the plane ride (I would keep it in flight with me), fit in small enough of a container if needed to go in hotel refrigerator yet, looks cute and is easy to do with all the chaos prior to thanksgiving. I was thinking macarons but I'm not sure how well they will travel let alone then having a high risk of failure rate. A video on this or suggestions would be absolutely wonderful! I would be so grateful as as would be anyone else traveling (near or far) this holiday season and would like to take something no fuss along! Thank you Beth!

  7. Valentine Lissar

    April 22, 2016 at 4:31 am

    Looks delicious.  Thanks for everything.  By the way, are you guys ok?  Was your husband's family affected by Friday's attack?  Hope you're doing well.

  8. Carolyn Lertzman

    April 22, 2016 at 4:31 am

    Can I use Gluten Free All Purpose Flour instead of flour and vegetable oil instead of melted butter?

  9. Donal Skehan

    April 22, 2016 at 4:31 am

    Delicious! Baking with pumpkin isn't very popular over here but I love it!

  10. edelin21

    April 22, 2016 at 4:31 am

    which ice cream scope did you use(size)? love this channel

  11. Dorothy butler

    April 22, 2016 at 4:31 am

    could i make these a few days ahead before thanksgiving?

  12. aaronimpactnz

    April 22, 2016 at 4:31 am

    It's interesting how you make your videos. Showing footage of you cooking inbetween talking to the camera explaining the process. It sets you apart from other YouTube cooking channels.

  13. Marcel Cocit (Love At First Bite)

    April 22, 2016 at 4:31 am

    Looks amazing Beth as usual. Happy Thanksgiving. 🙂 xx

  14. Free Realmzzz

    April 22, 2016 at 4:31 am

    Thank u so much Beth.!!

  15. Patricia G.G.

    April 22, 2016 at 4:31 am

    Beth, all the fall flavours in a bite!!! I love these cupcakes. They are so elegants as well, perfect for Thanksgiving Tables. Everthing with pumpkin is better, in my opinion.

    My thoughts are in Paris……

    Patricia.

  16. Andrew Choi

    April 22, 2016 at 4:31 am

    Heyy Beth have you ever considered having your two daughters in one of your videos!! Just a suggestion. Keep up the good work! :D

  17. Jennifer L

    April 22, 2016 at 4:31 am

    I love your videos and I'm only 14, I've been a long time subscriber. I can't believe that you only have 241,908 subscribers! You should have millions. Do you think you can do a video on Gingerbread cookies or any Christmas cookie? I know that it's not even thanksgiving yet but could you make one in the near future? Thanks ❤️Jen

  18. Hunnie B

    April 22, 2016 at 4:31 am

    These cupcakes are spot on Beth….and so easy to bake, thank you so much for sharing :)

  19. Grsce Markey

    April 22, 2016 at 4:31 am

    Wow beth!These look delicious ! Definitely going to make these with my mother on thanksgiving . She is going to love them just as much as me! Also I love your fall recipes! Xoxo

  20. My Fussy Eater (Ciara Attwell)

    April 22, 2016 at 4:31 am

    Delicious! These look so good, love the frosting!

  21. 1024specialkay

    April 22, 2016 at 4:31 am

    this looks amazing, perfect for a dinner party! Cannot wait for the series!

  22. Ellie Kemp

    April 22, 2016 at 4:31 am

    Can you bake something that is really really chocolatey

  23. Laura Biscaro

    April 22, 2016 at 4:31 am

    Oh my these look so flipping adorable!! Have you ever tried to add shredded coconut to anything made with pumpkin, Beth? It' really something else ;)

  24. Jungkutie pabo

    April 22, 2016 at 4:31 am

    The cupcakes look amazing!

  25. MsTinkerbell87

    April 22, 2016 at 4:31 am

    Hi! Is there anything else I can substitute the canola/veg oil with? Thank you!

  26. MermaidAtlantica

    April 22, 2016 at 4:31 am

    These badboys are cooling in my kitchen. So excited!

  27. Jon'Vieve TheInfamous

    April 22, 2016 at 4:31 am

    could you sub the pumpkin for sweet potato? my family isnt fond of pumpkin lol but they looove anything sweet potato

  28. Krystena McCrudden

    April 22, 2016 at 4:31 am

    Beth, you are brilliant! You're recipes are truly magnificent and very inexpensive for a college student like myself. Thank you for sharing all you're wonderful recipes. I've been making a few of them lately! 🙂 by the way, what is the name of the song on this video?

    Thank you again, Beth! I'll definitely share on my page!

    Krystena Marie

  29. hargurl

    April 22, 2016 at 4:31 am

    What with the cupcake taste like without the pumpkin pie spice?

  30. Thinking OfJoseph

    April 22, 2016 at 4:31 am

    Hey Beth how tall are your cupcakes liners?

  31. Attila Szabados

    April 22, 2016 at 4:31 am

    Hi Beth, Can we make these cupcakes without pumpkin? What another thing can you suggest? Have yoh ever tried out this with something else, i mean, without pumpkin :)

  32. Sarah Liu

    April 22, 2016 at 4:31 am

    HEY Beth, just wondering if you could also make the classic pumpkin pie too in a future video? Thx and loving ur videos

  33. Tom TB

    April 22, 2016 at 4:31 am

    Ms.Beth this cupcakes look so amazing and gorgeous!!I love it!!!^_^

  34. Harry Phạm

    April 22, 2016 at 4:31 am

    So will this frosting too soft? Cuz I mention that amount of heavy cream though.

  35. Denise Mosley

    April 22, 2016 at 4:31 am

    Thanks for sharing, they look really yummie.

  36. Liling Ang

    April 22, 2016 at 4:31 am

    Awesome video! 🙂 honey cake next up please!!

  37. Adomas Liugaila

    April 22, 2016 at 4:31 am

    Hi, Beth. Can you make a cake? And one more question can I put this frosting to a cake?

  38. Yu Miao

    April 22, 2016 at 4:31 am

    Have you thought about opening your own restaurant? You're amazing!

  39. SUSANALAMADA

    April 22, 2016 at 4:31 am

    As always Beth great and delicious ! You're the best! Can we have a fruit cake recipe for this christmas?

  40. ❤GirlyGirl102301❤

    April 22, 2016 at 4:31 am

    To be honest.. Im a HUGE pumpkin pie fan!! Anything with pumpkin I must eat/drink because pumpkin and spices taste so good!!! The cupcakes look amazing Beth :)

  41. Rory O`Sullivan

    April 22, 2016 at 4:31 am

    pumpkin pie!!

  42. Kelly Hutchinson

    April 22, 2016 at 4:31 am

    Too bad I don't use facebook because I would have loved to vote for the classic pumpkin pie made with a roasted pumpkin. I have made a pie for the past 4 years for thanksgiving and every year I fail. I would have loved to get your advice

  43. sunnydaytoday10

    April 22, 2016 at 4:31 am

    also beth i know you have family in France i hope everyone is okay and safe on this horrible night in Paris.

  44. sunnydaytoday10

    April 22, 2016 at 4:31 am

    this might be the stupidest question but doea anyone know if we just get 4 tbsp of butter that we melt of do u melt butter and then just use 4 tablespoons of that?

  45. Gan Chin Lin

    April 22, 2016 at 4:31 am

    These are absolutely gorgeous Beth! Love the combination of spice and pumpkin :)

  46. Rúna á Steinamørk

    April 22, 2016 at 4:31 am

    Gorgeous 🙂 you're the Betht 😉 Get it?

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