Name: Pumpkin Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour.; 1 tablespoon baking powder.; 1 teaspoon ground cinnamon.; ½ teaspoon ground nutmeg.; ½ teaspoon ground ginger.; ½ teaspoon ground cloves.; ½ teaspoon ground allspice.; ½ teaspoon baking soda.; ½ teaspoon salt.; 1 cup white sugar.; ½ cup butter, softened.; ⅓ cup brown sugar.; 2 large eggs, room temperature.; 1 cup pumpkin puree.; ¾ cup milk.; Cinnamon Cream Cheese Frosting:.; 1 (8 ounce) package cream cheese, softened.; ¼ cup butter, softened.; 3 cups confectioners' sugar.; 1 teaspoon vanilla extract.; 1 teaspoon ground cinnamon.

Pumpkin Cupcakes are a delightful treat, combining the rich flavors of pumpkin and warm spices with a creamy cinnamon cream cheese frosting. The cupcakes are made with a blend of all-purpose flour, baking powder, and a mix of spices including cinnamon, nutmeg, ginger, cloves, and allspice. The batter is enriched with pumpkin puree, eggs, and both white and brown sugars for a perfect balance of sweetness. Once baked, the cupcakes are topped with a creamy frosting made from cream cheese, butter, confectioners' sugar, vanilla extract, and ground cinnamon. Serve these moist and fluffy cupcakes at room temperature for the best flavor. They are perfect for any celebration or as a special treat.

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.