Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a rich and spiced Cinnamon Cream Cheese Frosting. Perfectly balanced with warm autumn spices like cinnamon, nutmeg, and cloves, these cupcakes capture the essence of fall in every bite, making them an ideal treat for seasonal gatherings and celebrations.
Ingredients
Scale
Cupcakes
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon Cream Cheese Frosting
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3-4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agents.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter and ensuring tender cupcakes.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each approximately two-thirds full to allow room for rising without spilling over.
- Bake Cupcakes: Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until fluffy. Finally, mix in vanilla extract and ground cinnamon until evenly incorporated.
- Frost Cupcakes: Once cupcakes have cooled completely, pipe or spread the cinnamon cream cheese frosting generously over each cupcake before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smoother frosting consistency.
- Do not overmix the batter; folding dry ingredients just until combined keeps cupcakes tender.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool fully before frosting to prevent melting the frosting.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
