Pumpkin Cupcakes with Cream Cheese Frosting

Source: Tina Stevens, A Girl Named Pinky

Recipe Type: | Seasons: ,

This recipe was demonstrated at the Foodwise Classroom on Oct 29, 2022 and in the We Are La Cocina Cookbook.

Makes one 9-inch cake or 12 cupcakes



4 cups [480 g] cake flour
2 teaspoons salt
1 teaspoon allspice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon white pepper, or¼ teaspoon freshly ground black pepper
1 cup [200 g] light brown sugar
1¾ cups [420 ml] olive oil
6 large eggs
1 tablespoon vanilla extract
2 cups[455 g] pumpkin puree


12 ounces [340 g] (1½ cups) cream cheese, room temperature
1 cup [220g] unsalted butter (2 sticks), room temperature
4 cups [400 g] powdered sugar, sifted
½ teaspoon salt
1 tablespoon vanilla extract


Preheat oven to 350 F.

In a largebowl, beat together eggs, olive oil, light brown sugar, and vanilla extract until sugar is dissolved.

In another bowl, sift in flour, salt, allspice, baking powder, baking soda, and pepper and mix.

Add beaten egg mixture to flour mixture and mix together until batter comes together and there are no large pockets of flour.

Fold pumpkin puree into batter until evenly mixed.

Pour mixture into greased 9 in cake pan or portion into cupcake liners and bake for 30 min.

Remove when toothpick to center of cake comes out clean. Let cool completely before frosting.

To make frosting:

In a large mixing bowl, beat together cream cheese, butter, salt, and vanilla extract on low speed until ingredients start to come together.

Add in powdered sugar and gradually increase the speed as frosting comes together.

Beat until all ingredients are evenly mixed and mixture is smooth.


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