Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious Cinnamon Cream Cheese Frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, these cupcakes bring a festive autumnal touch to any occasion.
Ingredients
Scale
Cupcakes
- 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
- 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
Cinnamon Cream Cheese Frosting
- 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 Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- 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. Set aside to ensure spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk melted unsalted butter with granulated sugar and packed brown sugar until the mixture is smooth. Incorporate pumpkin puree, eggs, and vanilla extract, stirring until thoroughly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure tender cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese and softened butter until smooth using a hand mixer or stand mixer. Gradually add powdered sugar, ground cinnamon, and vanilla extract, continuing to beat until creamy and well combined.
- Frost Cupcakes: Once cupcakes are fully cooled, frost them generously with the cinnamon cream cheese frosting. Serve immediately or store in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure pumpkin puree is fully drained to avoid extra moisture in batter.
- Use room temperature eggs and ingredients for better mixing and texture.
- Do not overmix batter to keep cupcakes light and fluffy.
- Cupcakes can be stored in the refrigerator up to 3 days or frozen for longer storage.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
