Pumpkin Cake with Cream Cheese Frosting
Fall has abruptly knocked down our doors around here; which means fall treats are well underway. This cake (or cupcakes) is an absolute staple for our house to kick off the fall season. It’s so easy to make, moist and incredibly delicious. Then spread with the most decadent homemade cream cheese frosting - who needs fall smelling candles when you can bake?!
What you'll need: Makes 24-27 cupcakes
For the cake/cupcakes:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15oz can pumpkin pureé
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
For the frosting:
8 oz package softened cream cheese
1/2 cup softened butter (or plant butter)
2 cups sifted confectioners sugar
1 teaspoon vanilla extract
How to make it:
Preheat the oven to 350° F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Sift all of the flour, baking powder, cinnamon, salt and baking soda; then stir together.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 9×13” baking pan. Bake for 30 minutes, or until a toothpick poked in the center comes out clean. For cupcakes, bake for 15-16 minutes.
Let cool completely before frosting.
To make the icing:
Combine room temperature cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner’s sugar and mix at low speed until combined. Stir in the vanilla and mix again. Add more sugar to taste.
Spread onto cooled cake. Serve and enjoy!
