Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with smooth and spiced Cinnamon Cream Cheese Frosting. Perfectly balanced with warm autumn spices, these cupcakes offer a festive treat that’s ideal for fall gatherings or any time you crave a cozy dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth and well incorporated. Then add the pumpkin puree, eggs, and vanilla extract, mixing until the batter is uniform and smooth.
- Incorporate Dry into Wet: Gradually add the dry ingredient mix into the wet ingredients. Stir gently and just until there are no visible streaks of flour, being careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Place the muffin tin in the oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Remove cupcakes from oven and allow to cool in the tin for 5 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack and let them cool completely to room temperature before frosting to prevent the frosting from melting.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, ground cinnamon, and vanilla extract, mixing until the frosting is light and fluffy with no lumps.
- Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the cinnamon cream cheese frosting using a spatula or piping bag for neatness.
- Serve or Store: Serve the cupcakes immediately for best texture, or store them in an airtight container in the refrigerator to keep fresh. Allow refrigerated cupcakes to come to room temperature before serving for optimal flavor.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute pumpkin puree with fresh cooked pumpkin if preferred.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
- These cupcakes can be stored in the refrigerator for up to 4 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
