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Pumpkin Cupcakes Made with Natural Orange Food Dye
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Orange Food Color - Water Soluble
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
These soft, moist, and beautifully colored Pumpkin Cupcakes are perfect for fall or any Halloween-themed dessert table! Naturally tinted using Natural Orange Food Color – Water Soluble Extract, these cupcakes boast a rich pumpkin flavor and a naturally vibrant orange hue—no artificial dyes needed. The warm blend of pumpkin puree, cinnamon, and vanilla creates a cozy aroma, while the cream cheese frosting adds a tangy sweetness that perfectly complements each bite. This easy, one-bowl recipe is beginner-friendly, SEO-optimized, and ideal for anyone who loves festive, clean-label baking.
Ingredients
For the Pumpkin Cupcakes:
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg
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½ cup vegetable oil (or melted coconut oil)
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¾ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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1 cup pumpkin puree (unsweetened)
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1 tsp vanilla extract
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½ tsp Natural Orange Food Color – Water Soluble Extract (adjust for deeper color)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
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Optional: 3–5 drops Natural Orange Food Color – Water Soluble Extract for tinted frosting
Directions
Start by preheating your oven to 350°F (175°C) and lining a cupcake tin with paper liners.
In one bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine oil, brown sugar, and granulated sugar until smooth.
Add eggs, pumpkin puree, vanilla extract, and Natural Orange Food Color – Water Soluble Extract, mixing until evenly tinted and combined.
Gradually fold in the dry ingredients until a smooth batter forms.
Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
For the frosting, beat cream cheese and butter until creamy.
Add powdered sugar gradually, then mix in vanilla and salt until smooth and fluffy.
If desired, tint the frosting lightly with Natural Orange Food Color – Water Soluble Extract for a soft orange finish.
Spread or pipe the frosting onto cooled cupcakes, and enjoy a bakery-style fall treat!
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained and smooth to prevent excess moisture.
2. How much Natural Orange Food Color should I use?
Start with ½ teaspoon and adjust to achieve your desired shade of orange.
3. Is this recipe safe for kids?
Absolutely! The natural orange coloring is made from plant-based extracts, making it safe and non-toxic.
4. Can I make these cupcakes ahead of time?
Yes, bake them a day ahead and store unfrosted cupcakes in an airtight container at room temperature.
5. How do I store leftover pumpkin cupcakes?
Keep them refrigerated in an airtight container for up to 4 days.
6. Can I freeze pumpkin cupcakes?
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
7. Can I make this recipe gluten-free?
You can substitute the flour with a 1:1 gluten-free baking blend.
8. What can I use instead of cream cheese frosting?
Try a cinnamon buttercream or whipped maple frosting for a different flavor twist.
9. Can I use oil-soluble coloring instead of water-soluble?
No. For even mixing in batter and frosting, use Natural Orange Food Color – Water Soluble Extract only.
10. How can I make the frosting hold better in warm weather?
Add 2 tablespoons of cornstarch or chill the frosting before piping to improve stability.