Pumpkin Cupcakes are a delightful treat, combining the rich flavors of pumpkin and spices with a creamy cinnamon cream cheese frosting. These moist and fluffy cupcakes are perfect for any occasion and are sure to impress your guests.
INGREDIENTS
- All-Purpose Flour: 2 ¼ cups, providing the base for the cupcakes.
- Baking Powder: 1 tablespoon, to help the cupcakes rise.
- Ground Cinnamon: 1 teaspoon, adding a warm, spicy flavor.
- Ground Nutmeg: ½ teaspoon, for a hint of sweetness.
- Ground Ginger: ½ teaspoon, for a touch of spice.
- Ground Cloves: ½ teaspoon, for a deep, aromatic flavor.
- Ground Allspice: ½ teaspoon, contributing to the warm spice blend.
- Baking Soda: ½ teaspoon, to help the cupcakes rise.
- Salt: ½ teaspoon, to enhance the flavors.
- White Sugar: 1 cup, for sweetness.
- Butter: ½ cup, softened, to add richness and moisture.
- Brown Sugar: ⅓ cup, for a deeper sweetness.
- Eggs: 2 large, room temperature, to help bind the ingredients together.
- Pumpkin Puree: 1 cup, providing flavor and moisture.
- Milk: ¾ cup, to make the batter smooth and creamy.
- Cinnamon Cream Cheese Frosting:
- Cream Cheese: 1 (8 ounce) package, softened, for a creamy base.
- Butter: ¼ cup, softened, for richness.
- Confectioners' Sugar: 3 cups, for sweetness and structure.
- Vanilla Extract: 1 teaspoon, for flavor.
- Ground Cinnamon: 1 teaspoon, to add warm spice to the frosting.
INSTRUCTIONS
- Step 1:
- Gather all the ingredients. Preheat your oven to 375°F (190°C). Grease 24 muffin cups or line them with paper liners.
- Step 2:
- Sift together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt in a large bowl. Set aside.
- Step 3:
- In another large bowl, beat together the white sugar, ½ cup softened butter, and brown sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Step 4:
- Add the pumpkin puree and milk to the sugar mixture, stirring until combined. Gradually add the flour mixture, stirring just until blended.
- Step 5:
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Step 6:
- Bake in the preheated oven for about 25 minutes, or until the tops spring back when lightly pressed. Let the cupcakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
- Step 7:
- To make the frosting, beat the cream cheese and ¼ cup softened butter together in a large bowl with an electric mixer until smooth. Gradually beat in the confectioners' sugar until incorporated. Add the vanilla extract and ground cinnamon, beating until fluffy.
- Step 8:
- Once the cupcakes are completely cooled, frost them with the cinnamon cream cheese frosting.
Serving and Storage Tips
- Serve the Pumpkin Cupcakes at room temperature for the best flavor and texture.
- Garnish the frosted cupcakes with a light sprinkle of ground cinnamon or a decorative sugar topping for an extra touch of elegance.
- Pair these cupcakes with a hot cup of coffee or tea for a delightful treat.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- For longer storage, you can freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw them in the refrigerator and frost before serving.
Helpful Notes
- Ensure that the eggs and butter are at room temperature before starting to achieve the best consistency in the batter.
- To make the cupcakes even more festive, you can add some chopped nuts or chocolate chips to the batter.
- If you prefer a less sweet frosting, reduce the amount of confectioners' sugar by half a cup.
Tips from well-known chefs
- Chef Martha Stewart recommends using freshly grated spices for the best flavor in your cupcakes.
- Chef Nigella Lawson suggests adding a teaspoon of orange zest to the batter for a hint of citrus that complements the pumpkin and spices.
- Chef Alton Brown advises mixing the batter just until combined to avoid overmixing, which can result in dense cupcakes.