Pumpkin Cupcakes Recipe
This Pumpkin Cupcakes Recipe is a must bake during chilly fall days, piled high with a soft and light cream cheese frosting.
Servings: 12 Cupcakes
Calories: 389kcal
Equipment
- 1 Cupcake Pan
- 12 Cupcake Liners
Ingredients
- 1⅓ Cups (166 gms) All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon salt
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground Cloves (optional but so good)
- ¾ Cup Pumpkin puree
- ½ Cup Brown sugar
- ½ Cup Granulated sugar
- ½ Cup Flavorless oil (I used avocado oil)
- 2 Large Eggs (at room temperature)
- 1 teaspoon Pure Vanilla Extract
Cream cheese frosting:
- ½ Cup Unsalted butter (at room temperature)
- 8 oz Full Fat Cream cheese block (at Room temperature, not cream cheese spread)
- 1 teaspoon Pure Vanilla Extract
- 4 Cups Confectioners' sugar
- Pinch Salt (less than ⅛ of a tsp)
Instructions
- Preheat your oven to 350 deg F and line a Cupcake pan with 12 paper liners. Set aside.
- Whisk together egg, pumpkin puree, oil, vanilla and both the sugars in a medium bowl. Combine them all really well.
- Sift all the dry ingredients-flour, baking powder, baking soda, salt and spices over wet ingredients and gently fold to combine with a spatula. Do not over-mix.
- Pour batter in the pre-prepared liners and bake for about 20-22 minutes. Let cupcakes cool completely before frosting.
Cream Cheese Frosting:
- Beat butter until light and fluffy for about 2 minutes using an hand/stand mixer. Add cream cheese, vanilla and salt next. Continue to beat for another 2 minutes.
- Gradually add confectioners' sugar and keep beating till a smooth frosting like consistency is reached. Frost on completely cooled cupcakes (I used Ateco #827 tip) as desired.
Notes
Spices:
I like a lot of spices in my cupcakes, you may adjust the spices to suit your taste. If you don't like a lot of spice in your cupcakes, just skip cloves.
How to store these Cupcakes:
- Frosted cupcakes stay good for few hours at room temperature. For a longer storage, keep them in refrigerator. They will last for 3-4 days there.
- Unfrosted cupcakes freeze well for 2 months. Thaw them in the refrigerator or on the counter before frosting.
- Over-measuring your flour is the number one reason for your cupcakes to be dense and hard. Make sure to measure it correctly by weighing and sifting it for lighter textured cupcakes.
- I like Libby's brand canned pumpkin to make pumpkin desserts. I noticed some other brands puree to be way more watery. Blot them if necessary when you opt for other canned pumpkins.
- Always use room temperature egg and pumpkin puree in the batter. Same goes for butter and cream cheese used in the frosting.
- After mixing dry ingredients to wet, take care not to over beat the batter as it can develop gluten. At this point, I like to switch to a spatula for folding my batter. Chances are very low that you will end up over beating batter with a spatula. ;)
- Allow the cupcakes to cool down completely before attempting to frost them. If you are in a rush, try sticking the cupcakes for a few minutes in the refrigerator or even freezer to get them to cool faster.
Nutrition
Serving: 1Cupcake | Calories: 389kcal | Carbohydrates: 80g | Protein: 5g | Fat: 23g | Sodium: 233mg | Sugar: 58g