Go Back
+ servings
Seven Jack-O-Lantern cupcakes on a wooden board.
Print Recipe
5 from 1 vote

Jack-O-Lantern Pumpkin Cupcakes

These Jack-O-Lantern pumpkin cupcakes are incredibly moist and easy to make. Ditch the candy this Halloween and serve the kiddos these delicious cupcakes instead.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Holidays
Cuisine: American
Servings: 15
Calories: 157kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup vegetable oil
  • 3 eggs room temperature

Cream Cheese Icing

For Decorating

  • orange food coloring
  • black food coloring
  • green jelly beans

Instructions

  • Preheat your oven to 350 degrees F. and line a muffin tin with cupcake liners. 
  • In a large bowl, combine the all-purpose flour, ground cinnamon, salt, baking soda, and baking powder.
  • In a separate bowl, combine the oil, sugar, room temperature eggs, pumpkin puree, and vanilla extract.
  • Pour the pumpkin mixture into the flour mixture and mix until well combined. Don't overmix. 
  • Using an ice cream scoop, scoop the batter evenly into your muffin tin and bake for 18-20 minutes or until done. Allow the cupcakes to cool completely before decorating. 
  • To make the cream cheese icing, mix the butter and cream cheese until smooth. Add the powdered sugar, vanilla, milk, and mix for 3-5 minutes.
  • Remove about ¼ of the icing and place it into a separate small bowl. Color the icing in the large bowl orange and color the icing in the small bowl black. 
  • Place icings into icing bags. Cut a large opening on the orange icing and just a small opening on the black icing (small opening for black as it will be used for finer details).
  • Pipe orange icing in a flat circle on cooled cupcakes. Use black icing to pipe faces onto the jack-o-lanterns. 
  • Place a green jelly bean at the top of each cupcake to create the pumpkin's stem. Enjoy! 

Notes

  • Make sure you don't overbake the cupcakes or overmix the cake batter otherwise they will dry out.
  • It's crucial that you use pure pumpkin puree and not pumpkin pie mix. There is a difference.

Nutrition

Calories: 157kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 107mg | Potassium: 105mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2590IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg