Pumpkin Cupcakes Cake
Transform your autumn celebrations with this irresistible Pumpkin Cupcakes Cake, a show-stopping dessert that combines the cozy flavors of spiced pumpkin with the elegance of a cream cheese frosting. Perfectly moist cupcakes, flavored with warm cinnamon and nutmeg, are artfully arranged into a creative "cake" centerpiece, ideal for holidays or family gatherings. Topped with silky-smooth cream cheese frosting—optionally tinted with orange food coloring for a festive flair—and sprinkled with decorations of your choice, this recipe is both visually stunning and deliciously satisfying. Easy to make with a quick 20-minute prep time, this dessert is a seasonal crowd-pleaser that's sure to impress your guests.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Canned pumpkin puree
- 0.5 cup Vegetable oil
- 3 Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 3 cups Powdered sugar
- 2 tablespoons Milk
- as needed Orange food coloring (optional)
- as desired Sprinkles or decorations (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is fully combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
While the cupcakes cool, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed. Add milk as needed until the frosting reaches your desired consistency.
For a festive touch, mix in orange food coloring for a pumpkin-inspired look.
Once the cupcakes are completely cooled, arrange them on a serving platter to form a cohesive “cake.” Spread or pipe the cream cheese frosting over the top to create an even layer.
Add sprinkles or other decorations for a festive finish if desired.
Refrigerate the cake until ready to serve. Allow it to come to room temperature for 10-15 minutes before slicing into the assembled “cake.” Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 56.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
