If you’re looking for a delicious treat that screams fall, look no further than these amazing Pumpkin Cupcakes! These cupcakes are moist, flavorful, and perfect for any occasion, whether it’s a cozy night in or a festive gathering.
Why You’ll Love This Recipe?
- The combination of pumpkin spice and cream cheese frosting creates a flavor explosion in every bite.
- These cupcakes are easy to make and require simple ingredients, making them perfect for busy schedules.
- They are great for meal prep and can be enjoyed throughout the week.
Ingredient Notes:
For the Pumpkin Cupcakes:
- All-purpose flour: Provides the structure for the cupcakes.
- Granulated sugar: Adds sweetness to balance out the pumpkin flavor.
- Baking powder and baking soda: Helps the cupcakes rise and become fluffy.
- Pumpkin pie spice, ground ginger, and ground cinnamon: Creates the perfect blend of warm spices.
- Pureed pumpkin: Adds moisture and that distinctive pumpkin flavor.
- Vegetable oil: Keeps the cupcakes moist.
- Light brown sugar: Adds depth of flavor.
- Eggs: Bind everything together.
- Vanilla extract: Enhances the overall flavor.
For the Cream Cheese Frosting:
- Unsalted butter and cream cheese: Creates a rich and creamy frosting.
- Vanilla extract and salt: Enhances the flavor of the frosting.
- Powdered sugar: Sweetens and thickens the frosting.
Step-by-Step Instructions:
- Preheat your oven and prepare your cupcake pan with liners.
- In a bowl, mix the dry ingredients together.
- In another bowl, combine the wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner with batter and bake until a toothpick comes out clean.
- While the cupcakes cool, prepare the cream cheese frosting.
- Frost the cooled cupcakes and enjoy!
Helpful Tips:
- Make sure all your ingredients are at room temperature for the best results.
- Don’t overmix the batter to avoid dense cupcakes.
- For a festive touch, top with a sprinkle of pumpkin pie spice.
- Store cupcakes in an airtight container to keep them fresh.
Expert Tips for the Best Results:
- Use high-quality ingredients for the best flavor.
- Allow the cupcakes to cool completely before frosting to prevent melting.
- Experiment with different spices to customize the flavor to your liking.
Serving Suggestions:
These Pumpkin Cupcakes pair perfectly with a hot cup of coffee or a glass of milk. For a special occasion, serve with a scoop of vanilla ice cream.
Storage and Reheating Tips:
Store leftover cupcakes in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 3 months.
Frequently Asked Questions:
- Can I use fresh pumpkin instead of canned? Yes, just make sure to cook and puree the pumpkin before using.
- Can I make the frosting ahead of time? Yes, store it in the refrigerator and bring it to room temperature before frosting the cupcakes.
- Can I use a different type of frosting? Of course! Feel free to get creative with different frosting options.
Conclusion:
These Pumpkin Cupcakes are a must-try for any pumpkin lover. They’re easy to make, delicious, and perfect for any occasion. Give them a try and let us know how you like them!
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The Best Pumpkin Cupcakes
- Prep Time: 20 mins
- Cook Time: 18-20 mins
- Total Time: 40 mins
- Yield: 12 cupcakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These pumpkin cupcakes are the perfect fall treat with a moist and flavorful pumpkin cake topped with a creamy cream cheese frosting.
Ingredients
Scale
For the Pumpkin Cupcakes:
- 2 cups all-purpose flour (240g)
- ½ cup granulated sugar (100g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 can pureed pumpkin (425g/15-ounce)
- 1 cup vegetable oil (240mL)
- 1 cup packed light brown sugar (220g)
- 4 large eggs
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- ⅔ cup unsalted butter softened, (151g)
- 8 ounces cream cheese room temperature (225g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 4 cups powdered sugar sifted (480g)
Instructions
- Preheat: Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon.
- Mix Wet Ingredients: In another bowl, mix together pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract.
- Combine: Gradually mix the dry ingredients into the wet ingredients until just combined.
- Bake: Fill cupcake liners 2/3 full with the batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Frosting: In a bowl, beat butter and cream cheese until smooth, then add vanilla, salt, and powdered sugar until creamy.
- Decorate: Once cupcakes are cooled, frost them with the cream cheese frosting.
Notes
- You can sprinkle some cinnamon or pumpkin pie spice on top of the cupcakes for decoration.
- Feel free to add chopped nuts or chocolate chips to the batter for extra texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg