These delicious PUMPKIN SPICED CUPCAKES WITH VANILLA FROSTING are sure to be hit this holiday season!
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Pumpkin Spiced Cupcakes with Vanilla Frosting

These delicious PUMPKIN SPICED CUPCAKES WITH VANILLA FROSTING are sure to be hit this holiday season!
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 24 cupcakes
Calories 308kcal
Author Wendy O'Neal

Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 tablespoons sugar
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoons baking powder
  • 3/4 cup butter softened (1 1/2 sticks)
  • 1 egg
  • 4 egg whites
  • 3/4 cup sour cream
  • 1/4 cup water
  • 2 teaspoons vanilla extract

Frosting

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 2 tablespoons warm water 2-3
  • 3 cups confectioners sugar (1 pound)

Instructions

  • Preheat oven to 350F.
  • Mix all the dry ingredients in a mixing bowl fitted to an electric mixer. Add softened butter and combine on low speed.
  • Add egg whites, one at a time, then mix in the whole egg.
  • Gently stir in sour cream, water, and extracts, beating to keep the mixture fluffy.
  • Prepare 24 cupcake tins with paper liners. Divide batter evenly and bake at 350F. Bake for 18 minutes, then check every few minutes. Remove from oven and let cool completely.
  • Meanwhile, beat together butter, shortening, vanilla, and 1 tbsp of warm water until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
  • Mixture will be very thick.After all the sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
  • The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
  • Frost cupcakes as desired.

Nutrition

Calories: 308kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 103mg | Potassium: 92mg | Fiber: 1g | Sugar: 29g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg