Authentic Vietnamese recipes from the Motherland

Pumpkin Spice Cupcakes

I’ve been bit by the cupcake bug. Lately, I've been experimenting with various recipes and below is the one cupcake recipe that I am most proud of. It’s an oil-based recipe instead of butter, which makes the cake super moist. Until I can find a better butter for baking, I’m sticking to oil for my cupcake creations. Enjoy!


  • 4 eggs
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt

To make cupcakes:

  1. Mix the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside.
  2. Stir together dry ingredients in a separate bowl.
  3. Add dry ingredients to pumpkin mixture and beat until well blended.
  4. Fill cupcake liners 3/4 full with mixture.
  5. Bake in preheated 350 degrees oven for 15 minutes
  6. Let cool for 30 minutes.
  7. Spread with frosting.


  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons softened butter
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

To make frosting:

Beat everything together until fluffy. There is no such thing as overbeating. Spread over cooled cupcakes.