Description
These moist and flavorful Pumpkin Cupcakes are the perfect autumn treat, combining warm spices with a tender crumb and topped with a creamy, tangy cream cheese frosting. Ideal for Halloween, Thanksgiving, or any cozy occasion, these cupcakes capture the essence of pumpkin spice with every bite.
Ingredients
Scale
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
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 the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is at the right temperature when your batter is ready.
- Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and cinnamon. This combines the leavening agents and spices evenly throughout the flour for a consistent flavor in the cupcakes.
- Mix Wet Ingredients: In a separate mixing bowl, whisk the pureed pumpkin, vegetable oil, granulated sugar, light brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform. This will create a moist base for your cupcakes.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the cupcakes remain light and fluffy.
- Fill Cupcake Liners: Line a cupcake tin with paper liners and fill each about two-thirds full with the batter using a spoon or a scoop for even portions.
- Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for 20-25 minutes. Use a toothpick inserted into the center of a cupcake to check doneness; it should come out clean.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the tin for 5-10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt, then gradually beat in the sifted powdered sugar until the frosting is fluffy and spreadable.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a spatula or piping bag to apply the cream cheese frosting generously on top.
- Serve and Enjoy: Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days for the freshest taste.
Notes
- If you prefer a spicier cupcake, increase the pumpkin pie spice by half a teaspoon.
- Make sure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
- These cupcakes store well in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for the best flavor experience.
Keywords: pumpkin cupcakes, pumpkin dessert, cream cheese frosting, fall recipe, autumn cupcakes, Thanksgiving dessert