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Spiced Pumpkin Cupcakes with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 119 reviews

Delight in these moist and flavorful Spiced Pumpkin Cupcakes topped with a luscious cream cheese frosting. Perfectly balanced with warm autumn spices and a creamy, tangy frosting, these cupcakes are an ideal seasonal treat for gatherings or cozy evenings.

Ingredients

Scale

Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin purée
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Prepare Oven and Muffin Tins: Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners to ensure easy removal and cleanup.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until the mixture is uniform in color and texture.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the light brown sugar, vegetable oil, melted unsalted butter, room temperature eggs, pumpkin purée, and vanilla extract until the mixture is smooth and well combined.
  4. Mix Batter: Gradually add the wet ingredients to the dry ingredients. Using a rubber spatula, gently fold the batter until just combined, being careful not to overmix. A few small lumps are fine and will help keep the cupcakes tender.
  5. Fill Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted in the center comes out clean.
  6. Cool Cupcakes: Remove the tins from the oven and allow the cupcakes to cool in the tins for 5-10 minutes. Then transfer them to a wire rack to cool completely, approximately 1-2 hours, before frosting.
  7. Prepare Cream Cheese Frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter together on medium speed until smooth and fluffy, about 2-3 minutes.
  8. Finish Frosting: Slowly add the sifted powdered sugar while mixing on low speed until incorporated. Increase the speed to medium-high and beat the frosting for 2-3 minutes until light and airy. Add vanilla extract and a pinch of salt, then beat for another 30 seconds to combine.
  9. Assemble and Garnish: When cupcakes are completely cooled, frost them using a piping bag fitted with a star tip or an offset spatula. Optionally, garnish with a dusting of cinnamon, pumpkin pie spice, or chopped toasted nuts for extra texture and flavor.
  10. Serve and Store: Serve the cupcakes immediately or store leftover frosted cupcakes in an airtight container in the refrigerator for 3-4 days. Allow refrigerated cupcakes to come closer to room temperature before serving to enjoy the best texture.

Notes

  • Do not overmix the batter to keep cupcakes tender and moist.
  • Ensure cream cheese and butter are softened to room temperature for smooth frosting.
  • For best flavor, use canned pumpkin purée (not pumpkin pie filling).
  • Optional garnishes such as cinnamon, pumpkin pie spice, or toasted nuts add a festive touch.
  • Store frosted cupcakes refrigerated and bring to room temperature before serving for optimal taste and texture.

Keywords: pumpkin cupcakes, spiced pumpkin cupcakes, cream cheese frosting, fall desserts, pumpkin spice, homemade cupcakes

Find it online: https://zarameals.com/spiced-pumpkin-cupcakes-with-cream-cheese-frosting-recipe/