Description
These Pumpkin Dream Cupcakes are moist, flavorful, and perfectly spiced treats ideal for autumn gatherings or any time you crave pumpkin-flavored desserts. Topped with a smooth and creamy cream cheese frosting, these cupcakes balance warmth and sweetness for a delightful dessert experience.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Frosting Ingredients
- 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) and line a 12-cup muffin tin with paper cupcake liners to prepare for baking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, ginger, and salt to evenly distribute the spices and leavening agents.
- 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 the mixture is smooth and thoroughly combined.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined; be careful not to overmix to ensure tender cupcakes.
- Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: While the cupcakes cool, prepare the cream cheese frosting by beating the softened cream cheese and unsalted butter together until fluffy. Gradually add the powdered sugar, followed by vanilla extract and a pinch of salt, and beat until smooth and creamy.
- Frost the cupcakes: Once cupcakes are completely cooled, evenly spread or pipe the cream cheese frosting on top of each cupcake.
- Serve and enjoy: For an optional finishing touch, dust the frosted cupcakes lightly with cinnamon or nutmeg before serving and indulging in these delightful treats.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute pumpkin puree with homemade pumpkin roast if desired.
- For an extra flavor boost, 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 to keep the frosting fresh.
- For a dairy-free variation, consider using dairy-free cream cheese and butter substitutes.
