Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for consistency)
Instructions
- Preheat the Oven: First, preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring each is ready for the batter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. This blend of spices gives the cupcakes that iconic pumpkin pie flavor.
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial for achieving a soft cupcake texture.
- Add Eggs and Pumpkin: One at a time, add the eggs, beating well after each addition. Then, stir in the pumpkin puree and vanilla extract until fully combined. The pumpkin not only adds flavor but also keeps the cupcakes moist.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. If the frosting is too thick, add 1-2 tablespoons of milk to achieve your desired consistency.
- Frost and Serve: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Enjoy these delectable pumpkin pie cupcakes with a warm cup of coffee or tea!
Notes
- Use Fresh Pumpkin Puree: If you have the time, using fresh pumpkin puree can enhance the flavor and texture of your cupcakes. However, canned pumpkin puree works just as well.
- Adjust the Spices: Feel free to adjust the spices to your liking. Some people love extra cinnamon or a hint more of ginger.
- Storage: Store these cupcakes in an airtight container in the refrigerator for up to five days. They taste even better the next day as the flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Pumpkin Pie Cupcakes, Pumpkin spice cupcakes, Fall dessert recipes, Cream cheese frosting