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Pumpkin Cupcakes

Delicious Pumpkin Cupcakes with Irresistible Cream Cheese Frosting

These Pumpkin Cupcakes combine warm spices and sweetness, making them the perfect fall treat.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour Swap for gluten-free flour if needed.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 0.5 teaspoon baking soda Boosts the cupcakes' rising.
  • 0.5 teaspoon salt Balances sweetness.
  • 2 teaspoons pumpkin spice Consider making your own.
  • 0.5 cups dark brown sugar Light brown sugar can be used.
  • 1 cups pumpkin purée Homemade is preferable.
  • 0.5 cups vegetable oil Melted butter is a good substitute.
  • 2 large eggs Room temperature improves mixing.
  • 1 teaspoon vanilla extract
For the Frosting
  • 0.5 cups butter Room temperature for ease of blending.
  • 8 oz full-fat cream cheese Adds creamy texture.
  • 2 cups powdered sugar Sifting ensures a smooth consistency.

Equipment

  • Cupcake Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping Bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In a separate bowl, blend pumpkin purée, vegetable oil, eggs, and vanilla extract.
  4. Gently fold the wet mixture into the dry ingredients until no dry flour remains.
  5. Scoop the batter into the lined cupcake cups, filling each about two-thirds full.
  6. Bake for 23-24 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
  8. Beat butter and brown sugar for frosting until fluffy, then add cream cheese and vanilla extract.
  9. Sift in powdered sugar gradually, mixing until incorporated and creamy.
  10. Frost cooled cupcakes using a piping bag, creating swirls or peaks.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for a smoother batter. Avoid overmixing to prevent dense cupcakes.

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