Description
Classic pumpkin cupcakes with cinnamon cream cheese frosting celebrate autumn’s warmth and comfort. Homemade spices and rich cream cheese blend perfectly for a delightful seasonal treat you’ll savor with each delectable bite.
Ingredients
Scale
- ¾ cup (180g) pumpkin puree (pure)
- 2 large eggs
- 1 ½ cups (190g) all-purpose flour
- ⅓ cup (80ml) vegetable oil
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar (packed)
- ⅓ cup (80ml) milk
- 2 tsps vanilla extract
- 1 ½ tsps ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup (150g) unsalted butter (softened)
- 6 oz (170g) cream cheese (softened)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 to 3.5 cups (360-420g) powdered sugar
- 1 to 2 tbsps (15-30ml) heavy cream (as needed)
Instructions
- Oven Preparation: Calibrate oven to 350F (175C) and line a standard muffin tray with decorative paper liners.
- Dry Ingredient Composition: Combine flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt in a mixing bowl, whisking thoroughly to ensure uniform distribution of spices and leavening agents.
- Wet Ingredient Fusion: Blend pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract in a large mixing bowl until achieving a silky, homogeneous texture.
- Batter Integration: Delicately incorporate dry ingredients into the wet mixture, using minimal stirring to maintain a tender cupcake crumb, stopping when ingredients are just combined.
- Baking Process: Portion batter evenly into prepared liners, filling each approximately two-thirds full, then transfer tray to preheated oven and bake for 18-22 minutes until a toothpick inserted centrally emerges clean.
- Cooling Technique: Rest cupcakes in the baking tray for five minutes, then migrate to a wire rack for complete cooling, ensuring optimal texture and structural integrity before frosting.
Notes
- Prevent Overmixing: Stir batter gently to maintain a tender, light cupcake texture, avoiding tough or dense results.
- Measure Accurately: Use proper measuring tools for precise ingredient quantities, ensuring consistent flavor and texture.
- Check Moisture Level: Pumpkin puree varies in wetness, so adjust batter consistency if needed by adding slight flour or liquid.
- Room Temperature Ingredients: Bring eggs and other refrigerated items to room temperature for smoother blending and better cupcake rise.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 226
- Sugar: 24g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 51mg