Description
Seasonal Pumpkin Cupcakes dance with rich cream cheese frosting, bringing autumn’s warmest flavors to your table. Delicate spices and smooth frosting create a perfect dessert that delights with each delectable bite.
Ingredients
Scale
Pumpkin Cupcakes Ingredients:
Main Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups all-purpose flour (360 ml / 12 oz)
- 1/2 cup vegetable oil (120 ml / 4 fl oz)
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar
Spices and Leavening Agents:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Frosting Ingredients:
Main Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened (113 grams)
- 4 cups powdered sugar
Additional Ingredients:
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Prepare the oven environment by heating to 350F (175C) and arranging paper liners in a cupcake pan.
- Create a fragrant dry mixture by whisking flour, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger in a medium bowl.
- Craft a smooth wet base by blending granulated and brown sugars with pumpkin puree, vegetable oil, eggs, and vanilla extract until fully incorporated.
- Merge the dry and wet mixtures by gently folding the flour combination into the pumpkin blend, stirring until just unified without overmixing.
- Distribute the batter evenly, filling each cupcake liner approximately two-thirds full to ensure proper rising.
- Bake the cupcakes for 18-20 minutes, verifying doneness by inserting a toothpick that comes out clean. Allow cupcakes to rest in the pan for 5 minutes before transferring to a cooling rack.
- Prepare the creamy frosting by whipping cream cheese and butter until light and fluffy, then gradually introducing powdered sugar, vanilla, and a pinch of salt until achieving a silky consistency.
- Complete the cupcakes by generously applying the cream cheese frosting using a piping bag or spatula once the cupcakes have completely cooled.
Notes
- Swap vegetable oil for unsweetened applesauce to reduce fat content while maintaining moisture and tenderness in the cupcakes.
- Add chopped pecans or walnuts to the batter for extra crunch and nutty flavor that complements the pumpkin spice profile.
- For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to ensure same texture and rise.
- Use dairy-free cream cheese and vegan butter alternatives to create a plant-based version of these delectable cupcakes without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg