why make this recipe
Pumpkin cupcakes with cream cheese frosting are a perfect treat for fall or any time you crave something sweet and comforting. They combine the warm, spiced flavor of pumpkin with a rich and creamy frosting that makes every bite delightful. Whether for a special occasion, a family gathering, or just a cozy afternoon snack, these cupcakes bring joy to any moment. Plus, they are simple to make, making them a great choice for both novice and experienced bakers!
how to make Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pure pumpkin puree
- 1/3 cup vegetable or canola oil
- 1 1/4 cup brown sugar
- 2 large eggs
- 1/3 cup milk
- 3/4 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 3 cups powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin pan with 15 muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). Set this mixture aside.
- In a large bowl, stir together the pumpkin puree, oil, brown sugar, eggs, and milk.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Spoon the batter into the muffin cups, filling each one about two-thirds full.
- Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- To make the frosting, beat the butter until fluffy. Then add cream cheese, vanilla extract, and cinnamon, and continue to beat until smooth.
- Slowly add the powdered sugar and mix until everything is fully combined and fluffy.
- Frost the cooled cupcakes using a flat knife or a piping bag.
- Store the cupcakes at room temperature for 4-6 hours, in the refrigerator for up to 4 days, or freeze for up to 3 months.
how to serve Pumpkin Cupcakes with Cream Cheese Frosting
Serve these delicious pumpkin cupcakes at room temperature. They are perfect for a dessert table, a coffee break, or as a sweet gift for friends and family. For extra flair, consider adding a sprinkle of cinnamon on top of the frosting or even adding a few pumpkin seeds for decoration.
how to store Pumpkin Cupcakes with Cream Cheese Frosting
Store the pumpkin cupcakes in an airtight container. They will stay fresh at room temperature for about 4-6 hours. If you want to keep them longer, place them in the refrigerator where they will last up to 4 days. You can also freeze the cupcakes for up to 3 months. Make sure to wrap them well in plastic wrap before placing them in the freezer.
tips to make Pumpkin Cupcakes with Cream Cheese Frosting
- Make sure all ingredients are at room temperature before starting for a smoother batter.
- Don’t overmix the batter to ensure the cupcakes stay light and fluffy.
- For an even distribution of frosting, use a piping bag to create swirls on top of each cupcake.
- Experiment with different spices to find your preferred flavor profile.
variation
You can add chocolate chips or chopped nuts to the cupcake batter for an added crunch and sweetness. Another great variation is to use maple syrup instead of brown sugar for a different flavor twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can make your own pumpkin puree from fresh pumpkins. Just cook and blend until smooth.
2. How can I make the frosting less sweet?
You can reduce the amount of powdered sugar and add more cream cheese to balance the flavors.
3. Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes in advance and frost them just before serving for the best taste and texture.
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin pan with 15 muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). Set this mixture aside.
- In a large bowl, stir together the pumpkin puree, oil, brown sugar, eggs, and milk.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Spoon the batter into the muffin cups, filling each one about two-thirds full.
- Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely.
- To make the frosting, beat the butter until fluffy. Then add cream cheese, vanilla extract, and cinnamon, and continue to beat until smooth.
- Slowly add the powdered sugar and mix until everything is fully combined and fluffy.
- Frost the cooled cupcakes using a flat knife or a piping bag.