Table of Contents
- 1 Delightfully Easy Recipe for Pumpkin Cupcakes with Cream Cheese Frosting
- 2 Tips for Baking the Perfect Pumpkin Cupcakes
- 3 Tips for Achieving the Ideal Consistency for Cream Cheese Frosting
- 4 Decorating and Serving the Pumpkin Cupcakes
- 5 Want these adorable Kawaii Ghostie Cupcake Picks?
- 6 Variations and Substitutions for Pumpkin Cupcakes
- 7 Storage and Serving Suggestions for Pumpkin Cupcakes
- 8 Healthier Alternatives for Pumpkin Cupcakes
- 9 Frequently Asked Questions about Pumpkin Cupcakes
- 10 Pumpkin Cupcakes with Cream Cheese Frosting
- 11 Join the Recipe Newsletter!
I love autumn. The weather is perfect. And the pumpkin spice, everywhere. That’s why I decided to whip me up this easy recipe for pumpkin cupcakes … with oh so divine cream cheese frosting. I’m snuggling up with my blankie, drinking a cup of joe, and eating one right now.
Delightfully Easy Recipe for Pumpkin Cupcakes with Cream Cheese Frosting
These cupcakes are an absolute fall delight, guaranteed to make you fall in love with pumpkin spice all over again. The tangy cream cheese frosting beautifully complements the sweet, earthy tones of the cupcake, creating an irresistible treat.
Tips for Baking the Perfect Pumpkin Cupcakes
Baking a pumpkin cupcake that is moist, fluffy, and packed with flavor might seem daunting. Yet, with a few expert tips, you can achieve perfection.
- Quality Ingredients: Always go for fresh or the finest canned pumpkin puree available. Remember, it’s pumpkin puree you want, not pumpkin pie filling.
- Measure Accurately: Baking is a science. Your measuring tools are your best friends. Ensure you’re leveling your measuring cups and spoons for consistent results.
- Oven Calibration: Ovens can be sneaky. Ensure your oven temperature is accurate with an oven thermometer. Preheating is essential.
- Baking Position: Center your cupcakes in the oven to ensure even baking. Rotate the tray halfway for uniformity.
- Moisture Balance: Pumpkin adds moisture. Be wary of over-mixing, which can result in a dense cupcake. Mix until just combined.
Tips for Achieving the Ideal Consistency for Cream Cheese Frosting
Cream cheese frosting is the crowning glory. Here’s how you ensure it’s smooth and spreadable:
- Temperature Matters: Room temperature cream cheese and butter are easier to mix and give a smoother texture.
- Keep It Cold, Though: Speaking of temperature, make sure you keep the bowl (you are using a metal bowl, right?) for the frosting freezing cold. Put the bowl in your freezer for at least 20 minutes to make sure the frosting is whipped right.
- Powdered Sugar Sift: Always sift your powdered sugar to avoid any lumps.
- Mixing Time: Overbeating can cause frosting to be too runny. Aim for 3-5 minutes of mixing for the optimal fluffiness.
- Adjust Consistency: If too thick, a splash of milk helps. If too runny, a little more sifted powdered sugar can save the day.
I totally recommend these bags and tips. They are adorable and easy to use.
Decorating and Serving the Pumpkin Cupcakes
A well-decorated cupcake is a feast for the eyes.
- Frosting Tools: Invest in good piping bags and nozzles. A star nozzle creates beautiful swirls.
- Toppings Galore: Consider sprinkling crushed walnuts, cinnamon, or even caramel drizzles.
- Serve with Style: Think of themed cupcake liners or a beautiful display stand for that extra oomph.
- Pairing: A cup of spiced latte or apple cider complements these cupcakes impeccably. Or a classic cup of joe!
Variations and Substitutions for Pumpkin Cupcakes
- Spice Mix: Swap pumpkin spice for chai spice or cardamom for a unique twist.
- Flour Alternatives: For gluten-free versions, almond flour or oat flour work wonders.
- Add-ins: Consider folding in chocolate chips or raisins for added texture and flavor.
- Toppings: You can put your own spin on this recipe by throwing sprinkles, cinnamon, or any type of little decorative candies on the frosting.
Storage and Serving Suggestions for Pumpkin Cupcakes
- Storing Unfrosted: Before frosting, cupcakes can be stored in an airtight container for up to two days.
- Refrigeration: Frosted cupcakes must be refrigerated and can last up to five days. Always allow them to reach room temperature before serving. I’ve had friends swear that they are almost as fresh as right out of the oven if I fridge them right away!
- Freezing: Freeze unfrosted cupcakes by placing them on a tray, freezing until solid, and then transferring to a zip lock bag. They last up to three months.
Healthier Alternatives for Pumpkin Cupcakes
- Sugar Substitutes: Use maple syrup, honey, or agave for natural sweetness.
- Oil Alternatives: Applesauce or Greek yogurt can replace oil in many recipes.
- Whole Grains: Consider whole wheat flour or spelt for added nutrition.
Frequently Asked Questions about Pumpkin Cupcakes
Can I use homemade pumpkin puree?
Absolutely! Just ensure it’s thick and not too watery to get the desired consistency in your cupcakes.
Why are my cupcakes sinking in the middle?
This could be due to several reasons: overmixing, too much leavening agent, or removing them from the oven prematurely. Make sure you follow the recipe carefully and check the cupcakes for doneness before taking them out.
Can I make these vegan?
Yes! Substitute eggs with flax eggs or chia seeds and water mixture, and use vegan cream cheese for the frosting.
What can I use instead of eggs for an eggless version?
Apart from flax eggs, you can use applesauce, mashed bananas, or yogurt as a replacement.
Why did my frosting turn out runny?
This could be due to overbeating or warm ingredients. Ensure your cream cheese and butter are at room temperature, not melted.
How can I intensify the pumpkin flavor in my cupcakes?
Make sure to use a good quality pumpkin puree and consider adding a touch more of pumpkin spices.
Can I turn this recipe into a pumpkin cake?
Absolutely! Adjust the baking time and use a cake pan instead of cupcake liners.
How do I ensure my cupcakes are moist and not dry?
Make sure not to overbake them. Pumpkin naturally adds moisture, so using the right amount of pumpkin puree and not overmixing the batter helps.
Is there a difference between pumpkin pie spice and pumpkin spice?
They’re often used interchangeably. Both contain cinnamon, nutmeg, and allspice. Some versions might also contain cloves and ginger.
How can I make my cupcakes gluten-free?
Use a gluten-free flour blend or almond flour, but make sure to adjust the recipe accordingly.
Why is my cupcake batter so dense?
It could be due to overmixing or using too much pumpkin puree. Always follow the recipe’s specified amount.
Can I use buttercream frosting instead of cream cheese frosting?
Definitely! While cream cheese frosting pairs wonderfully with the pumpkin flavor, buttercream can also be a delicious topping.
How can I make the frosting less sweet?
You can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.
Can I use this recipe to make mini cupcakes?
Yes, just reduce the baking time and keep a close eye on them as they bake.
For the cupcakes
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1//4 teaspoon nutmeg
- 1 can (15 ounces) pumpkin puree (NOT pumpkin pie puree)
- 1 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1 cup vegetable oil
For the frosting
- 12 ounces cream cheese
- 3/4 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Begin by preheating your oven to 350˚F.
- Preparing a muffin pan with 24 cupcake liners.
- Combine all ingredients, starting with the dry ingredients, until everything is well combined.
- Divide this mixture evenly into the 24 cupcake liners, filling each about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a wire rack to cool before frosting.
Instructions for Whipped Cream Cheese Frosting
- Combine all your frosting ingredients in a bowl frozen at least 20 minutes prior.
- Beat on medium/low speed until the powdered sugar is incorporated.
- Beat on high speed until the frosting is fluffy, scraping down the bowl as necessary.
- Transfer the frosting to a large pastry bag and pipe onto the cooled cupcakes. Refrigerate until you're ready to serve.
What did you think of this easy recipe for pumpkin cupcakes?
Did they satisfy your pumpkin spice craving? Let me know in the comments!