My family loves baking together during the holiday season. It’s a tradition that fills our home with warmth, laughter, and the sweet smell of freshly baked treats. Christmas wouldn’t feel complete without a delicious selection of cupcakes, each bringing its festive flavor and decoration. From classic vanilla to cozy pumpkin spice, there’s a cupcake for everyone to enjoy. These cupcakes are not only tasty but also a joy to make as a family.

Every cupcake on this list has its holiday twist. Some, like the Gingerbread and Peppermint Chocolate cupcakes, bring the warm, spiced flavors of the season, while others, like Red Velvet and Snowball cupcakes, are as pretty to look at as they are to eat.

There’s something magical about creating these little treats, topping them with swirls of frosting, sprinkles, or a dusting of powdered sugar. Each recipe is simple to follow, making them perfect for baking with kids or friends.

These cupcakes are wonderful to share, whether it’s for a holiday gathering, as a homemade gift, or simply to enjoy on a cozy night with loved ones. Baking these treats is more than just a way to satisfy a sweet tooth; it’s a way to create memories, spread holiday cheer, and bring a little extra warmth to this special time of year. So, preheat the oven, gather your favorite flavors, and get ready to make some delicious holiday cupcakes that everyone will love!

1. Classic Vanilla Christmas Cupcakes

These light and fluffy vanilla cupcakes are topped with creamy buttercream and festive sprinkles. They’re easy to make, delicious, and can be decorated in holiday colors to fit any Christmas theme!

Time: 30 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 2 tsp vanilla extract
• ½ cup milk
• Red and green sprinkles for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners for easy cleanup.
2. Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set this aside, as you’ll mix it with the wet ingredients shortly.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition to ensure everything is well incorporated. Then, add the vanilla extract and mix again.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix gently with a third of the dry ingredients, then add half the milk. Repeat until all ingredients are combined, being careful not to overmix.
6. Fill Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool and Frost: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with buttercream and top with red and green sprinkles.

2. Peppermint Chocolate Cupcakes

These rich, moist chocolate cupcakes have a refreshing hint of peppermint, perfect for the holiday season. A sprinkle of crushed candy canes on top adds a festive touch!

Time: 30 mins | Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• 1 tsp peppermint extract
• ½ cup milk
• Crushed candy canes for garnish

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Combine Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Mixing dry ingredients separately helps evenly distribute the cocoa and baking soda.
3. Mix Sugars and Oil: In a separate large bowl, combine the sugar, brown sugar, and vegetable oil. Whisk these together until smooth, making sure there are no lumps.
4. Add Eggs and Peppermint Extract: Add the eggs one at a time, beating well after each addition. Then, stir in the peppermint extract for that holiday mint flavor.
5. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the sugar mixture, alternating with the milk. Begin with a third of the dry ingredients, then add half the milk, mixing gently after each addition. Repeat until fully combined, but don’t overmix.
6. Fill Liners and Bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
7. Cool and Decorate: Let cupcakes cool in the pan for a few minutes, then transfer them to a wire rack. Once cooled, frost with chocolate buttercream and sprinkle with crushed candy canes for a festive finish.

3. Eggnog Cupcakes

These eggnog-infused cupcakes have warm spices and a creamy eggnog buttercream that’s perfect for the holiday season. They’re like a little cup of eggnog in cupcake form!

Time: 35 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground nutmeg
• ¼ tsp ground cinnamon
• ½ cup butter softened
• 1 cup sugar
• 2 eggs
• 1 cup eggnog
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, nutmeg, and cinnamon. These spices add the warm, festive flavors of eggnog.
3. Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add Eggs One at a Time: Crack in the eggs one at a time, beating well after each addition to ensure a smooth batter. Add vanilla extract and mix again.
5. Combine Dry Ingredients and Eggnog: Gradually add the dry ingredients, alternating with the eggnog, starting and ending with the dry ingredients. Gently mix until the batter is smooth but avoid overmixing.
6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Let the cupcakes cool completely on a wire rack before frosting with eggnog buttercream. For extra holiday flair, dust with a little ground nutmeg.

4. Gingerbread Cupcakes

Filled with cozy spices like ginger and cinnamon, these gingerbread cupcakes bring the warmth of the holiday season to every bite. Topped with a cream cheese frosting, they’re a perfect Christmas treat.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 ¼ cups all-purpose flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 1 egg
• ½ cup molasses
• ½ cup milk

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
3. Cream Butter and Sugar: In a separate large bowl, cream together the butter and brown sugar until the mixture is light and fluffy. This should take about 2 minutes.
4. Add Egg and Molasses: Beat in the egg until smooth, then add the molasses and mix until fully incorporated.
5. Alternate Dry Ingredients and Milk: Gradually add the flour mixture to the batter, alternating with milk. Start by adding a third of the flour mixture, then half the milk, repeating until all ingredients are combined. Stir until smooth, being careful not to overmix.
6. Bake: Pour the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center.
7. Cool and Frost: Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack. Once completely cooled, frost with cream cheese frosting and, if desired, sprinkle with a pinch of cinnamon for garnish.

5. Red Velvet Christmas Cupcakes

These vibrant red velvet cupcakes are festive, moist, and have a hint of cocoa. Topped with a rich cream cheese frosting and holiday sprinkles, they’re a classic holiday favorite!

Time: 30 mins | Servings: 12 cupcakes

Ingredients

• 1 ¼ cups all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tbsp red food coloring
• Red and green sprinkles for garnish

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This combination gives the cupcakes their classic red velvet texture.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture, beating well to combine.
5. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredients, alternating with buttermilk, mixing just until combined. Add the red food coloring and gently mix until the color is even.
6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Allow the cupcakes to cool completely before frosting with cream cheese frosting. Top with red and green sprinkles for a festive touch.

6. Snowball Cupcakes

Inspired by snowball cookies, these fluffy vanilla cupcakes are topped with coconut buttercream and shredded coconut for a snowy effect. They’re light, soft, and look like little snowballs!

Time: 35 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• Shredded coconut for garnish

Instructions

1. Preheat Oven and Line Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Prepare Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine with Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, until the batter is smooth and well-blended.
6. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Decorate: Once the cupcakes are completely cool, frost with coconut buttercream and sprinkle generously with shredded coconut to create a “snowball” look.

7. Hot Chocolate Cupcakes

These rich chocolate cupcakes taste just like hot cocoa! Topped with fluffy marshmallow frosting and a sprinkle of cocoa powder, they’re a cozy treat perfect for cold winter nights.

Time: 30 mins | Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• Marshmallow frosting and cocoa powder for garnish

Instructions

1. Preheat Oven and Line Pan: Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. This will help ensure even mixing in the batter.
3. Mix Sugars and Oil: In a separate large bowl, combine the sugar, brown sugar, and vegetable oil. Whisk until smooth and well combined.
4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the sugar mixture, alternating with milk. Begin with a third of the dry ingredients, then half the milk, mixing after each addition. Repeat until combined.
6. Bake: Fill cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Allow cupcakes to cool completely before topping with marshmallow frosting. Sprinkle with cocoa powder for a hot chocolate effect.

8. Cranberry Orange Cupcakes

These cupcakes combine the zesty brightness of orange with the tart sweetness of cranberries, making them a unique holiday treat. Frost with orange buttercream for a fruity finish!

Time: 35 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• ½ cup butter softened
• 2 eggs
• Zest of 1 orange
• ½ cup fresh cranberries, chopped
• ½ cup milk

Instructions

1. Preheat Oven and Line Pan: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt, then set aside.
3. Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Orange Zest: Beat in the eggs one at a time, then add the orange zest, mixing until combined.
5. Combine with Milk and Cranberries: Add the dry ingredients, alternating with milk, mixing gently. Fold in the chopped cranberries for a burst of color and flavor.
6. Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool and Frost: Once the cupcakes are cool, frost with orange buttercream for a fresh, fruity finish.

9. Mint Chocolate Cupcakes

These chocolate cupcakes are infused with a hint of mint, perfect for the holiday season. Topped with chocolate mint buttercream and crushed peppermint candies, they’re both refreshing and decadent!

Time: 35 mins | Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 eggs
• ½ tsp peppermint extract
• 1 tsp vanilla extract
• ½ cup milk
• Crushed peppermint candies for garnish

Instructions

1. Preheat Oven and Line Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Mix Sugars and Oil: In a large mixing bowl, whisk the sugar, brown sugar, and vegetable oil until smooth and combined.
4. Add Eggs and Extracts: Beat in the eggs one at a time, then stir in the peppermint and vanilla extracts.
5. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the sugar mixture, alternating with milk. Mix gently until smooth.
6. Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool and Decorate: Let the cupcakes cool completely before frosting with chocolate mint buttercream. Garnish with crushed peppermint candies for an extra festive touch.

10. Caramel Apple Cupcakes

These warm, spiced apple cupcakes are topped with creamy caramel frosting, capturing the flavors of a classic caramel apple. Perfect for holiday gatherings, they’re a cozy and comforting treat.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup grated apple (about 1 large apple)
• Caramel sauce for drizzling

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine with Grated Apple: Gently fold in the grated apple to add natural sweetness and moisture.
6. Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Allow the cupcakes to cool completely before frosting with caramel buttercream. Drizzle caramel sauce on top for an extra touch.

11. Maple Pecan Cupcakes

These maple-flavored cupcakes are topped with a nutty pecan frosting, making them a warm and cozy choice for holiday treats. They’re perfect for anyone who loves the flavors of pecan pie.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter softened
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ½ cup maple syrup
• ½ cup milk
• Chopped pecans for garnish

Instructions

1. Preheat Oven and Line Pan: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat butter and brown sugar with an electric mixer until smooth and fluffy.
4. Add Egg, Vanilla, and Maple Syrup: Beat in the egg, then add the vanilla extract and maple syrup, mixing until smooth.
5. Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with milk, until smooth and fully combined.
6. Bake: Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool and Frost: Once cooled, frost with maple pecan frosting and sprinkle with chopped pecans.

12. Pistachio Cranberry Cupcakes

These elegant pistachio cupcakes are speckled with dried cranberries, making them look as festive as they taste. The pistachio flavor is subtle yet rich, complemented by a creamy vanilla frosting.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• ½ cup pistachio flour (ground pistachios)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup dried cranberries, chopped

Instructions

1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, pistachio flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
5. Combine with Milk and Cranberries: Gradually add the dry ingredients to the batter, alternating with milk. Gently fold in the chopped dried cranberries.
6. Fill Liners and Bake: Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool and Frost: Let the cupcakes cool completely before frosting with vanilla buttercream. Garnish with chopped pistachios for a festive finish.

13. Chai Spice Cupcakes

These cupcakes are flavored with warm chai spices like cinnamon, cardamom, and ginger, making them a cozy holiday treat. They’re topped with a creamy cinnamon buttercream for extra warmth.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk

Instructions

1. Preheat Oven and Line Pan: Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Prepare Dry Ingredients: In a bowl, combine flour, baking powder, salt, and spices (cinnamon, cardamom, ginger, and cloves).
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until smooth and fluffy, about 2 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in the vanilla.
5. Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until combined.
6. Fill Liners and Bake: Fill cupcake liners two-thirds full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Frost: Allow the cupcakes to cool completely before frosting with cinnamon buttercream.

14. White Chocolate Peppermint Cupcakes

These delicate white chocolate cupcakes are topped with peppermint buttercream and crushed candy canes for a festive and refreshing holiday flavor.

Time: 40 mins | Servings: 12 cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter softened
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup white chocolate chips, melted
• Crushed candy canes for garnish

Instructions

1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each, and then mix in the vanilla.
5. Combine with Melted White Chocolate: Add the melted white chocolate, stirring until well incorporated.
6. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
7. Bake: Fill cupcake liners about two-thirds full and bake for 18-20 minutes.
8. Cool and Frost: Once cool, frost with peppermint buttercream and garnish with crushed candy canes.

15. Pumpkin Cupcakes

These pumpkin cupcakes are filled with the comforting spices of fall and winter—cinnamon, nutmeg, and cloves. The addition of pumpkin puree keeps them extra moist, and they’re topped with a cinnamon cream cheese frosting that’s irresistible. Perfect for holiday gatherings!

Time: 35 mins | Servings: 12 cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Cool and Frost: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost with cinnamon cream cheese frosting and sprinkle with a dash of cinnamon or a few pumpkin seeds for garnish.
2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
3. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
4. Mix Sugars and Oil: In a large mixing bowl, whisk together the sugar, brown sugar, and vegetable oil until well combined and smooth.
5. Add Eggs, Pumpkin, and Vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the pumpkin puree and vanilla extract, mixing until everything is well incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
7. Fill Liners and Bake: Pour the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.