Description
These delicious pumpkin cupcakes are moist, flavorful, and perfectly spiced, topped with a rich and creamy cream cheese frosting. Ideal for fall gatherings or any time you want a comforting, homemade treat.
Ingredients
Scale
Cupcakes
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 cup Pumpkin puree (Canned or homemade)
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Buttermilk
Cream Cheese Frosting
- 8 ounces Cream cheese (Softened)
- 0.5 cup Unsalted butter (Softened to room temperature)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla essence
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare Pan: Line a cupcake pan with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk to blend all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, and buttermilk until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar while continuing to beat until the frosting is light and fluffy. Stir in vanilla essence for flavor.
- Frost Cupcakes: Generously frost the completely cooled cupcakes with the cream cheese frosting using a spatula or piping bag as desired.
- Serve or Store: Serve cupcakes immediately, or store them in an airtight container in the refrigerator to keep them fresh.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth frosting.
- Do not overmix the batter to avoid dense cupcakes.
- Use fresh spices for the best flavor impact.
- Cupcakes can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Allow cupcakes to cool completely before frosting to prevent melting.
