Description
These pumpkin cupcakes are a delightful fall treat, featuring a moist and fluffy texture infused with warm spices like cinnamon, ginger, and pumpkin pie spice. Topped with a rich and creamy cream cheese frosting, these cupcakes are perfect for festive occasions or cozy after-dinner desserts.
Ingredients
Scale
Cupcake Ingredients
- 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
Cream Cheese Frosting Ingredients
- 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 the Oven: Preheat your oven to 350°F (175°C) and line two 12-cup muffin pans with paper cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and ground cinnamon. Whisk these together until thoroughly blended to ensure even distribution of spices.
- Combine Wet Ingredients: In another bowl, mix the pureed pumpkin, vegetable oil, brown sugar, eggs, and vanilla extract. Beat until the mixture is smooth and uniform.
- Blend Batter: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently just until combined. Be careful not to overmix to maintain a moist and tender crumb.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full to allow room for rising during baking.
- Bake: Place the pans in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened unsalted butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, continuing to mix.
- Add Powdered Sugar: Gradually incorporate the sifted powdered sugar, beating until the frosting is fluffy and spreadable. Adjust consistency if needed by adding a little milk or powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, generously frost each cupcake using a spatula or piping bag for a decorative finish.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Use fresh pumpkin puree for best flavor, or canned pumpkin designated for baking.
- For a more intense spice flavor, adjust pumpkin pie spice to taste.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
- Bring refrigerated cupcakes to room temperature before serving for optimal taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 343 kcal
- Sugar: 34 g
- Sodium: 211 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 51 mg
