Description
These Pumpkin Dream Cupcakes are moist, flavorful treats perfect for fall or any time you crave a spiced pumpkin dessert. Soft pumpkin-infused cupcakes are topped with a rich and creamy cream cheese frosting, offering the perfect balance of sweetness and spice in every bite.
Ingredients
Scale
Cupcake Batter
- 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
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 to prepare for baking.
- Prepare the cupcake batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt until well combined.
- 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 well 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 keep the cupcakes tender.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: While the cupcakes cool, prepare the cream cheese frosting by beating together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth, fluffy, and spreadable.
- Frost the cupcakes: Once the cupcakes have cooled completely, frost each cupcake generously with the cream cheese frosting, using a spatula or piping bag for a decorative finish.
- Serve and enjoy: Optionally, garnish the frosted cupcakes with a light dusting of cinnamon or nutmeg for an extra touch of warmth and spice. Serve and enjoy your delicious Pumpkin Dream Cupcakes!
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
- Use canned pumpkin puree, not pumpkin pie filling, for the best results.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor and texture.
