Spiced, moist pumpkin cupcakes topped with slightly sweetened whipped cream frosting and adorable fondant pumpkins have ALL the fall feels. Pumpkin lovers rejoice! These taste taste like a slice of pumpkin pie topped with whipped cream but in cupcake form!
Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners.
Cream butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
Divide the batter between the lined cups of a muffin tray (18). Bake about 15-18 minutes or until a toothpick comes out clean.
Combine gelatin and water in a small saucepan and let stand until thick.
Place fondant pumpkins or candy corn pumpkins on top of the frosting and serve!