Description
These Pumpkin Dream Cupcakes are moist, flavorful spiced pumpkin cupcakes topped with a smooth and creamy cream cheese frosting. Perfect for fall gatherings or whenever you’re craving a cozy treat, they combine warm spices like cinnamon, nutmeg, and cloves with the richness of pumpkin puree and a luscious frosting for an irresistible dessert.
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 dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, 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 incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet one, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill 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: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. After baking, let them cool in the tin for 5 minutes.
- Cool the cupcakes: Transfer the cupcakes to a wire rack and let them cool completely before frosting to prevent the frosting from melting.
- Make the cream cheese frosting: While the cupcakes cool, beat together the softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost the cupcakes: Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting evenly onto each cupcake.
- Serve and garnish: Optionally, dust the frosted cupcakes lightly with cinnamon or nutmeg for an extra touch of flavor. Serve and enjoy your Pumpkin Dream Cupcakes!
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Make sure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes back to room temperature before serving for the best taste and texture.
