Description
These Pumpkin Dream Cupcakes are moist, spiced to perfection, and topped with a decadent cream cheese frosting. Made with real pumpkin puree, they’re the perfect treat for fall and the holiday season. Whether for a family gathering, party, or just because, these cupcakes are a delightful way to enjoy pumpkin flavor in a light, fluffy dessert.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- Prepare the cupcake batter: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Mix the wet ingredients: In a separate large bowl, beat together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth and well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: While the cupcakes are cooling, make the frosting by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting onto each cupcake.
- Serve and enjoy: Optionally, garnish with a light dusting of cinnamon or nutmeg for an extra touch of flavor. Serve and enjoy!
Notes
- For a decorative touch, you can top the cupcakes with chopped nuts (such as pecans or walnuts) or a sprinkle of cinnamon sugar.
- If you prefer a lighter frosting, you can reduce the amount of powdered sugar or try a whipped cream frosting.
- The cupcakes are best served within 2-3 days of baking but can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300 kcal
- Sugar: 31g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg