Description
Indulge in the ultimate fall treat with our Delicious Pumpkin Cupcakes Recipe. Learn how to make moist and flavorful cupcakes that are perfect for any autumn gathering. Click here for the full recipe!
Ingredients
- – 2 cups all-purpose flour (240g)
- – 1/2 cup granulated sugar (100g)
- – 2 teaspoons (10 ml) baking powder
- – 1 teaspoon (5 ml) baking soda
- – 3/4 teaspoon (4 ml) salt
- – 2 teaspoons (10 ml) pumpkin pie spice
- – 2 teaspoons (10 ml) ground ginger
- – 1 teaspoon (5 ml) 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 (15 ml) vanilla extract
- – 3/4 cup unsalted butter, softened (151g)
- – 8 ounces cream cheese, room temperature (225g)
- – 1 teaspoon (5 ml) vanilla extract
- – 3/4 teaspoon (4 ml) salt
- – 4 cups powdered sugar, sifted (480g)
Instructions
- Set your oven to 350°F and prepare two 12-cup muffin trays with cupcake liners. If you have just one tray, you’ll find instructions for baking in parts.
- In a large mixing bowl, combine the flour, white sugar, baking powder, baking soda, salt, pumpkin pie spice, ginger, and cinnamon by sifting them together.
- In a different bowl, blend the pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract using a whisk. Pour this pumpkin blend into the dry ingredients and mix until no dry flour is visible.
- Spoon the mixture into the cupcake liners, filling each about three-quarters full. If working with a single tray, cover the leftover batter and set it aside.
- Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean. If using two trays, switch their positions in the oven after 12 minutes. Allow the cupcakes to cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. For a second batch, let the tray cool a bit after removing the first batch, then prepare and bake as before.
- In a stand mixer with a paddle attachment, or in a large bowl, beat the softened butter on medium speed until creamy, roughly 1 minute. Add the cream cheese and continue beating on medium until smooth, about 2 minutes, occasionally scraping the bowl.
- Mix in the vanilla extract and salt until just combined.
- Sift the powdered sugar into a bowl.
- Gradually add the powdered sugar to the mixer on low speed. Once combined, turn the speed to medium and beat until the frosting is light and fluffy, about 1 minute. Transfer the frosting to a piping bag with a large closed star tip and decorate the cooled cupcakes as you wish.
Notes
- Ensure that your cream cheese and butter are at room temperature to achieve a smooth frosting consistency.
- Remember to sift your powdered sugar before adding it to the frosting to avoid lumps.
- Be cautious not to overfill the cupcake liners, as the batter will expand during baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 15g
- Protein: 2g
Keywords: pumpkin cupcakes, cream cheese frosting, pumpkin spice, moist cupcakes, fall dessert
