These delightful pumpkin cupcakes with cream cheese frosting are perfect for any autumn gathering. The warm spices combined with the creamy frosting create a comforting and delicious treat that everyone will love.
Some ingredients in this recipe might not be commonly found in every home. For instance, pumpkin puree is a key ingredient that you may need to pick up at the supermarket. Additionally, ground cloves and ground ginger are spices that might not be in your pantry, so be sure to check your spice rack before heading out.
Ingredients For Pumpkin Cupcakes With Cream Cheese Frosting
Flour: The base of the cupcakes, providing structure and texture.
Baking powder: Helps the cupcakes rise and become fluffy.
Baking soda: Works with the baking powder to ensure the cupcakes rise properly.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds a warm, spicy flavor to the cupcakes.
Ground ginger: Provides a subtle, spicy kick that complements the pumpkin.
Ground nutmeg: Adds a sweet, nutty flavor to the spice mix.
Ground cloves: A strong spice that adds depth and warmth.
Pumpkin puree: The star ingredient, giving the cupcakes their distinct pumpkin flavor and moist texture.
Vegetable oil: Keeps the cupcakes moist and tender.
Granulated sugar: Sweetens the cupcakes and helps with the texture.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Eggs: Bind the ingredients together and provide structure.
Vanilla extract: Enhances the overall flavor of the cupcakes.
Cream cheese: The main ingredient for the frosting, providing a tangy and creamy texture.
Unsalted butter: Adds richness and helps create a smooth frosting.
Powdered sugar: Sweetens the frosting and helps achieve the right consistency.
Technique Tip for Perfect Cupcakes
When mixing the dry ingredients into the wet ingredients, be careful not to overmix. Overmixing can lead to dense and tough cupcakes. Instead, gently fold the dry mixture into the wet mixture until just combined. This will ensure your pumpkin cupcakes remain light and fluffy.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cupcakes denser.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but reduce any acidic ingredients in the recipe.
salt - Substitute with kosher salt: Use the same amount, but note that kosher salt has a coarser texture.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices, adding more depth to the flavor.
ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for each teaspoon of ground ginger for a more intense flavor.
ground nutmeg - Substitute with mace: Mace has a similar flavor profile to nutmeg, though slightly more intense.
ground cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor, though it is slightly milder.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, though it will alter the flavor slightly.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture, though it will make the cupcakes slightly denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness, though it will make the batter wetter, so reduce other liquids slightly.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg needed. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract has a different but complementary flavor, though it is stronger, so use half the amount.
cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar tangy flavor and creamy texture, though it is less rich.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and adds a slight coconut flavor.
powdered sugar - Substitute with coconut sugar: Blend coconut sugar in a blender until it reaches a powdered consistency for a healthier alternative.
vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and includes the seeds for added texture.
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How To Store or Freeze Your Cupcakes
To keep your pumpkin cupcakes fresh and delightful, store them in an airtight container at room temperature for up to 2 days. If you prefer a chilled treat, they can be refrigerated for up to 5 days. Ensure the container is tightly sealed to prevent the cream cheese frosting from absorbing any fridge odors.
For longer storage, freezing is your best bet. Place the unfrosted cupcakes on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together. Once frozen, transfer the cupcakes to a freezer-safe bag or container, and they’ll keep for up to 3 months.
When you’re ready to enjoy your dessert, thaw the cupcakes at room temperature for about 1-2 hours or overnight in the refrigerator. Frost them with the cream cheese frosting once they’re completely thawed to maintain that fresh, creamy texture.
If you’ve already frosted the cupcakes and need to freeze them, place the frosted cupcakes on a baking sheet and freeze until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. This method ensures the frosting stays intact and doesn’t get smushed.
For a quick defrost, you can microwave the unfrosted cupcakes on a low setting for 20-30 seconds. Be cautious not to overheat, as this can dry out the cake. Frost them after they’ve cooled down to room temperature.
To maintain the best texture and flavor, avoid storing the cupcakes in direct sunlight or in a warm environment, as this can cause the cream cheese frosting to melt and the pumpkin cupcakes to become overly moist.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the pumpkin cupcakes on a baking sheet and cover them lightly with aluminum foil to prevent the cream cheese frosting from melting too much. Warm them for about 10-15 minutes or until they are heated through. This method helps maintain the moist texture of the cupcakes.
If you prefer using a microwave, place the cupcakes on a microwave-safe plate. To avoid melting the frosting, microwave them in short intervals of 10-15 seconds on medium power. Check the temperature after each interval to ensure they are warmed evenly without overheating.
For a quick stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Put the cupcakes in the bowl and cover it with a lid. Steam them for about 5-7 minutes, checking occasionally to ensure they are warming evenly.
If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the basket, ensuring they are not touching each other. Heat them for about 5-7 minutes, checking halfway through to ensure even warming. This method can give the cupcakes a slightly crisp exterior while keeping the inside moist.
For those with a toaster oven, preheat it to 300°F (150°C). Place the cupcakes on the toaster oven tray and cover them lightly with aluminum foil. Warm them for about 10 minutes, checking halfway through to ensure they are heating evenly. This method is great for small batches.
If you prefer a steam oven, preheat it to 300°F (150°C). Place the cupcakes on a steam tray and steam them for about 5-7 minutes. This method ensures the cupcakes remain moist and the frosting stays intact.
For a more unconventional method, use a sous-vide machine. Place the cupcakes in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set the sous-vide machine to 140°F (60°C) and immerse the bag in the water bath for about 20 minutes. This method ensures even heating without drying out the cupcakes.
Essential Tools for Baking Pumpkin Cupcakes
Oven: Used to bake the cupcakes at the specified temperature.
Muffin tin: Holds the cupcake liners and batter during baking.
Cupcake liners: Prevents the batter from sticking to the muffin tin and makes for easy removal.
Medium bowl: Used to whisk together the dry ingredients.
Whisk: Helps to evenly combine the dry ingredients.
Large bowl: Used to mix the wet ingredients together.
Mixing spoon: Used to combine the wet and dry ingredients.
Measuring cups: Ensures accurate measurement of the flour, pumpkin puree, and other ingredients.
Measuring spoons: Ensures accurate measurement of the baking powder, baking soda, spices, and vanilla extract.
Toothpick: Used to check if the cupcakes are fully baked.
Cooling rack: Allows the cupcakes to cool completely after baking.
Electric mixer: Used to beat the cream cheese and butter together for the frosting.
Spatula: Helps to scrape down the sides of the bowl while mixing the frosting.
Piping bag: Used to apply the cream cheese frosting to the cupcakes.
Piping tip: Attached to the piping bag to create decorative frosting designs.
How to Save Time on Making These Cupcakes
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to save time.
Room temperature dairy: Ensure cream cheese and butter are at room temperature for easier mixing.
One-bowl method: Mix wet ingredients in one bowl and dry ingredients in another, then combine to reduce cleanup.
Quick cooling: Place cupcakes on a wire rack to cool faster before frosting.
Preheat oven early: Preheat your oven while preparing the batter to save waiting time.
Pumpkin Cupcakes With Cream Cheese Frosting
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Frost the cooled cupcakes with the cream cheese frosting.
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