Pumpkin Cupcakes with Cranberry Cream Cheese Frosting

Prep Time: 45 min | 20 min
Yield: 1 Dozen
  • 1 3/4 C AP Flour
  • 1 t Baking Powder
  • 1 t Baking Soda
  • 1/2 t Salt
  • 2 t Cinnamon
  • 1/2 t Nutmeg
  • 1/4 t Cloves
  • 1/2 C Dark Brown Sugar
  • 2 Eggs
  • 1 C Pumpkin
  • 1/2 C Oil
  • 1/3 C Milk
  • 1 t Vanilla
December 19, 2014


Here at KC, we’ve gone through a lot of pumpkin cake recipes, and I think we’ve finally found the one that everyone can agree on!  Its super moist, very pumpkiny, and has notes of nutmeg, clove, and cinnamon.  We dressed it with a light cream cheese frosting with a little but of orange zest put in and swirled it with fresh cranberry sauce for a tart component to cut the sweetness and complement our pumpkin cake.

This pumpkin recipe is very versatile!  Bake it in a small loaf pan and top with vanilla glaze for a friend or neighbor, or add some dates and nuts and turn it into a muffin for Christmas morning.  We hope you enjoy this recipe as much as we did!


Sift the dry ingredients together in a large bowl.  Whisk the eggs and sugar together in another bowl.  Add the pumpkin, oil, milk, vanilla to the egg mixture.  Mix the wet ingredients with the dry ingredients just until combined.  Portion into cupcake liners and bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.

For Frosting:

4 oz Cream Cheese

1/2 C Butter

1 t Vanilla

4 C Powdered Sugar

1/4 C Heavy Cream

1 t Orange Zest

Cranberry Sauce (We make ours by cooking down fresh cranberries with sugar, orange zest, a whole clove, and a pinch of salt.  Then puree it well and strain it to remove the skins.  Alternatively, you can buy a can of cranberry sauce and heat it to make it the right texture for piping)


Cream the butter and cream cheese together.  Add the rest of the ingredients and mix well.  To create a swirl effect, first put the cream cheese frosting on one side of the pastry bag, leaving the other side for the cranberry sauce.  Once you put the cranberry on the other side (and it doesn’t take a lot!) twist the bag to close and test pipe until both frosting and sauce come out together.  Then, pipe away!


Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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