Description
These elegant pumpkin cupcakes offer a tender, moist crumb infused with a warm blend of autumnal spices. Topped with a velvet-smooth cinnamon cream cheese frosting, they strike a perfect balance between earthy, rustic flavors and refined sweetness. This recipe is a celebratory treat perfect for any gathering, designed to bring warmth and comfort to your kitchen through the simple joy of home baking.
Ingredients
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter, melted
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 tsp ground cinnamon
Instructions
Preheat your oven to 350°F and line a cupcake tin with liners.
In a medium bowl, whisk together flour, pumpkin pie spice, 1 tsp cinnamon, baking powder, baking soda, and salt.
In a large bowl, whisk the sugar, melted butter, eggs, pumpkin puree, and vanilla until smooth.
Gradually fold the dry ingredients into the wet until just combined.
Divide batter into cupcake liners, filling each about three-quarters full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely on a wire rack.
For the frosting, whip the cream cheese and butter until light and fluffy.
Gradually mix in the powdered sugar and remaining cinnamon until smooth.
Pipe or spread onto cooled cupcakes.
Notes
Ensure ingredients are at room temperature for the best frosting consistency. Store leftovers in the refrigerator for up to 3 days. If the frosting gets too soft, chill in the fridge for 15 minutes before piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg