Pumpkin Cupcakes with Homemade Whipped Cream Icing


Cupcake recipe courtesy of The Food Network
Bracelet from The Makery VA

So here’s a little secret, I don’t like pumpkin pie. It’s nothing against pumpkin pie, I don’t really like pie all that much. I know, I know. Kind of unAmerican right? Well, for all you other pie-dislikers (I know I can’t be the only one out there), who don’t want to be left out on Thanksgiving, here’s a pumpkin cupcake recipe that will (almost) take the place of a pumpkin pie. Or for someone who wants to shake things up or for someone who wants impress their new in-laws at Thanksgiving dinner. Or maybe you got stuck doing dessert for Friendsgiving or maybe you just love cupcakes. Whatever the reason, these cute and delicious little treats are perfect for whatever Thanksgiving celebration you’re on your way to. I made these for the first time a couple years ago for a Friendsgiving and they were a hit so I’ve been making them every year since. And this whipped cream icing recipe has been my go-to for practically every baked good. It’s just the perfect amount of sweet and perfectly fluffy. Plus, it’s so easy to make (I’m talking three-ingredients-easy!) Trust me, after trying this, you’ll never want whipped cream from a can again.

Pumpkin Cupcakes

Yields 12 cupcakes

Preheat oven to 350°


  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 stick butter, softened
  • ½ cup sugar
  • ½ cup canned pure pumpkin puree
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs

Line a cupcake tin with paper cupcake liners. I suggest metallic gold liners that can be bought at Joanna Fabrics, Micheal’s, Walmart, or, of course, Amazon.

In a medium mixing bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and salt. Then set this aside.

In a large mixing bowl, add the butter and sugar and beat the mixture with a hand-held mixer until light and fluffy, about three to four minutes. Then add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixture a little at a time, mixing together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner ¾ of the way full. Bake for about twenty minutes, until the tops are golden brown and an inserted toothpick into the center of the cupcake comes out clean. Remove the cupcakes from the oven and transfer to a cooling rack. Cool completely before frosting.

Homemade Whipped Cream Icing

Yield: Enough for about 1 layer cake or 12 cupcakes


  • 1 pink heavy cream, chilled
  • 1 cup sifted icing sugar
  • 1 teaspoon vanilla

Use a chilled bowl as well as chilled beaters to beat the cream until frothy. Add icing sugar and vanilla gradually while beating. Tip, keep the beaters in the middle, not touching the bottom of the bowl. The ripples created should begin to stay in the whipped cream. Whip to a light and thick consistency. Best when used immediately.

Top the cupcakes with crushed graham crackers and serve cooled.

Wishing you and your family
a very warm and happy Thanksgiving!

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