Description
Spiced pumpkin cupcakes with cinnamon cream cheese frosting deliver autumn’s warmth in each delectable bite. Sweet seasonal comforts blend traditional flavors, inviting you to savor fall’s most delightful dessert.
Ingredients
Scale
Main Ingredients:
- ¾ cup (180g) pure pumpkin puree
- 2 large eggs
- ⅓ cup (80ml) vegetable oil
- 1 ½ cups (190g) all-purpose flour
Sugars:
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
Spices and Seasonings:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Liquid Ingredients:
- ⅓ cup (80ml) milk
- 2 teaspoons vanilla extract
Frosting Ingredients:
- ⅔ cup (150g) unsalted butter, softened
- 6 ounces (170g) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 to 3.5 cups (360-420g) powdered sugar
- 1 to 2 tablespoons (15-30ml) heavy cream, as needed
Instructions
- Prepare the oven cavity by adjusting the temperature to 350F (175C) and arrange paper liners inside a standard muffin tray.
- Create a flavor-packed dry mixture by whisking flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt in a medium mixing vessel.
- Construct the liquid foundation by combining pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract in a spacious mixing bowl, blending until smooth and harmonious.
- Gently fold the dry ingredients into the liquid mixture, stirring with minimal agitation to prevent tough cupcake texture.
- Distribute the batter methodically across the prepared cupcake liners, ensuring each compartment receives an equal volume, filling approximately two-thirds of each liner’s capacity.
- Position the muffin tray in the preheated oven and monitor for 18-22 minutes, verifying doneness by inserting a clean toothpick into the center of a cupcake – it should emerge without any clinging batter.
- Allow cupcakes to rest within the baking tray for a brief five-minute cooling period, then carefully transfer them onto a wire cooling rack to achieve complete temperature equilibration.
Notes
- Swap vegetable oil with melted coconut oil for a subtle tropical hint and healthier fat option.
- Use gluten-free flour blend to make these cupcakes suitable for those with wheat sensitivities.
- Reduce sugar by 25% and replace with natural sweeteners like honey or maple syrup for a lower-glycemic treat.
- Create mini cupcakes by using smaller liners and adjusting baking time to 12-15 minutes for bite-sized portions.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg