Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe
If you’re searching for that perfect treat to cozy up your day, these Pumpkin Spice Cupcakes With Cream Cheese Frosting are just the ticket to warm your heart and delight your taste buds. The tender, moist cupcakes spiced with cinnamon, nutmeg, ginger, and cloves marry beautifully with a luscious, tangy cream cheese frosting to create a dessert that’s as comforting as a soft autumn blanket. Each bite bursts with the essence of fall, capturing the magic of pumpkin season in an irresistibly sweet and creamy package you’ll want to share again and again.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential in building the flavor and texture that make Pumpkin Spice Cupcakes With Cream Cheese Frosting truly special. Every element plays a crucial role, from the spice blend to the creamy richness of the frosting, ensuring a perfect harmony in every cupcake.
- 1 ½ cups all-purpose flour: The backbone that gives your cupcakes structure and a tender crumb.
- 1 teaspoon baking soda: Helps the cupcakes rise and become light and fluffy.
- ½ teaspoon baking powder: Adds a little extra lift to keep things airy without heaviness.
- 1 teaspoon ground cinnamon: Provides warm, sweet spice that’s signature to pumpkin desserts.
- ½ teaspoon ground nutmeg: Brings subtle earthy and nutty undertones to the spice mix.
- ½ teaspoon ground ginger: Adds a gentle zing for depth.
- ¼ teaspoon ground cloves: A pinch of bold spice that balances the sweetness beautifully.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup canned pumpkin puree: The heart of these cupcakes, offering moisture, richness, and that unmistakable pumpkin taste.
- 1 cup granulated sugar: Sweetens while helping with texture.
- ½ cup vegetable oil: Keeps the cupcakes incredibly moist and tender.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Infuses a smooth, sweet aroma that complements the spices perfectly.
- 8 oz cream cheese (softened): Vital for the creamy, tangy frosting that tops the cupcakes.
- ½ cup unsalted butter (softened): Adds richness and silky texture to the frosting.
- 4 cups powdered sugar: Makes the frosting sweet and fluffy.
- 1 teaspoon vanilla extract (for frosting): Rounds out the frosting flavor with a hint of warmth.
How to Make Pumpkin Spice Cupcakes With Cream Cheese Frosting
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350°F (175°C). Line your 12-cup muffin tin with cupcake liners to ensure your cupcakes pop out effortlessly after baking. This simple prep sets you up for success in creating perfectly shaped cupcakes.
Step 2: Mix the Dry Ingredients
In one bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Mixing these dry spices and leavening agents carefully ensures every cupcake has an even distribution of flavor and that tender rise we all crave.
Step 3: Combine the Wet Ingredients
In a separate large bowl, blend the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. The pumpkin puree adds moisture and a natural sweetness while the oil keeps the cupcakes soft and luscious.
Step 4: Bring It All Together
Gradually add your dry ingredient mix to the wet ingredients, stirring gently until just combined. Be mindful not to overmix; you want to keep those cupcakes tender and light rather than dense and tough.
Step 5: Bake to Perfection
Spoon the batter evenly into your lined muffin tin, filling each about two-thirds full to allow room for rise. Bake for approximately 18-20 minutes or until a toothpick inserted in the center emerges clean. This guarantees your cupcakes are baked just right — moist yet fully set.
Step 6: Cool Before Frosting
Allow your cupcakes to cool in the tin for five minutes, then transfer them to a cooling rack to come to room temperature. Frosting warm cupcakes can cause melting, so patience here pays off!
Step 7: Prepare the Cream Cheese Frosting
Using an electric mixer or sturdy whisk, beat the softened cream cheese and butter until perfectly smooth and creamy. Gradually add in the powdered sugar, then stir in the vanilla extract until fluffy. This frosting is the showstopper — velvety and tangy, the ideal complement to spiced pumpkin.
Step 8: Frost Your Cupcakes
Once completely cool, generously frost your cupcakes using a spatula or piping bag. This step transforms simple cupcakes into an irresistible dessert worthy of the spotlight.
How to Serve Pumpkin Spice Cupcakes With Cream Cheese Frosting
Garnishes
For a finishing touch, consider a sprinkle of cinnamon or a pinch of nutmeg atop the frosting. Crushed pecans or a light dusting of finely grated orange zest can add extra flair and a whisper of contrasting texture and aroma.
Side Dishes
Pair these cupcakes with a warm cup of spiced chai tea or a creamy latte for the ultimate fall snack. Fresh fruit or a dollop of whipped cream can also complement the rich flavors without overpowering them.
Creative Ways to Present
Display your Pumpkin Spice Cupcakes With Cream Cheese Frosting on a rustic wooden board accented with autumn leaves for a cozy vibe. For a festive twist, try piping the frosting in swirls resembling autumn leaves or adding edible gold dust for a touch of elegance that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to two days. For longer storage, refrigeration helps maintain the freshness of the cream cheese frosting but be sure to bring them back to room temperature before serving for best flavor.
Freezing
These cupcakes freeze beautifully. Place unfrosted cupcakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or zip-top bag for up to three months. Thaw completely before frosting to ensure the texture stays perfect.
Reheating
If you’d like to enjoy a slightly warm cupcake, remove the frosting and gently warm the cupcake itself in the microwave for about 10 seconds. Replace the frosting afterwards to keep the creamy topping intact. This tiny touch of warmth enhances the pumpkin spices wonderfully.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just roast and puree fresh pumpkin until smooth. Keep in mind fresh pumpkin may have a slightly different moisture content, so you might need to adjust your wet ingredients slightly to keep the batter balanced.
Is it possible to make these cupcakes gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or another binder to mimic the texture of wheat flour for the best results.
Can I prepare the frosting ahead of time?
Definitely! Cream cheese frosting can be made a day ahead and stored in the refrigerator. Bring it back to room temperature and give it a quick whip before frosting the cupcakes to restore its light and fluffy texture.
How long do these cupcakes last?
The cupcakes taste best within two days if stored properly. If refrigerated, they can last up to five days, but always check for freshness before serving.
Can I add mix-ins like nuts or chocolate chips to this cupcake recipe?
Yes! Adding chopped pecans or chocolate chips can bring an exciting twist to your cupcakes. Fold them into the batter gently before baking to evenly distribute without weighing down the batter.
Final Thoughts
There is something truly special about Pumpkin Spice Cupcakes With Cream Cheese Frosting that goes beyond just flavor — it’s the cozy feeling and happy memories baked right into each bite. Whether you’re sharing with loved ones or savoring a quiet moment, these cupcakes bring an irresistible warmth and joy. I can’t wait for you to try them and experience how such simple ingredients come together to create pure autumn magic in every cupcake!
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Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in the warm flavors of fall with these moist Pumpkin Spice Cupcakes topped with a rich and creamy cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these cupcakes offer the ideal balance of sweetness and spice for any autumn occasion or holiday gathering.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, blend the pumpkin puree, granulated sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently just until combined, taking care not to overmix to maintain cupcake tenderness.
- Fill Muffin Tin: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and cool in the tin for 5 minutes. Then transfer the cupcakes to a cooling rack and allow them to cool completely before frosting.
- Make Cream Cheese Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter in a bowl until smooth and creamy. Gradually add powdered sugar and continue beating until the frosting is light and fluffy. Stir in 1 teaspoon vanilla extract.
- Frost Cupcakes: Once cupcakes are fully cooled, use a spatula or piping bag to frost each cupcake generously with the prepared cream cheese frosting.
Notes
- Ensure the cream cheese and butter are softened to room temperature to achieve a smooth frosting texture.
- Do not overmix the batter to keep cupcakes light and fluffy.
- For an extra festive touch, sprinkle a pinch of cinnamon or nutmeg on top of the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring chilled cupcakes to room temperature before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Pumpkin cupcakes, Pumpkin spice, Cream cheese frosting, Fall dessert, Autumn cupcakes
