Easy Pumpkin Cupcakes with Vanilla Bean Buttercream and Candied Pecans
These moist, never-fail, easy pumpkin cupcakes are loaded with autumn flavor and topped with delicious vanilla bean buttercream and crunchy candied pecans.
Ingredients
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup sunflower oil or other mild flavored oil
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ recipe Best Ever Buttercream* see notes
- 1 recipe Candied Pecans** see notes
Instructions
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Preheat oven to 350˚F. Line a 12-cup muffin pan with cupcake liners.
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Place eggs in a medium size bowl and whisk well. Add pumpkin, oil, sugar and vanilla. Whisk until smooth and well combined.
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Sprinkle flour and remaining ingredients over the top of the pumpkin mixture. Whisk again, just until all dry ingredients are incorporated.
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Divide batter evenly in the prepared pan. Bake for 20-22 minutes or until tops of cupcakes are slightly firm when lightly touched or when a toothpick inserted in the center comes out clean.
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Cool for 10 minutes in the pan then carefully transfer to a cooling rack. Cool completely before icing.
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Spread Best Ever Vanilla Buttercream on top of cupcakes or use a pastry bag fitted with a piping tip. I used a 1M tip for my cupcakes. See Café Tips above in post.
Recipe Notes
Nutritional information is for the cupcakes. See Buttercream post and Easy Candied Pecan post for their nutritional information.
Recipe Adapted from Yammie's Noshery
See Café Tips above for extra tips on making these cupcakes.
* For the Best Ever Buttercream, substitute 2 teaspoons vanilla bean paste or the scraped seeds from 1 vanilla bean pod (for the whole recipe). Here’s a great article on how to scrape the seeds from The Kitchen.
** You won’t use all the candied pecans, but they’re wonderful on salads, desserts, soup, etc.