kealiciousbakery Welcome to Kealicious Bakery! As the autumn leaves start to fall, there’s nothing better than baking a batch of delicious pumpkin cupcakes topped with creamy, rich cream cheese frosting. These cupcakes are moist, flavorful, and perfect for any fall occasion, whether it’s a cozy gathering at home or a festive celebration. Let’s get started!
Here are the ingredients for the cupcakes
All-purpose flour: Provides structure and stability to the cupcakes.
Brown sugar: Adds a deeper flavor and extra moisture due to the molasses content.
Pumpkin puree: Adds moisture, flavor, and a beautiful orange color.
Vegetable oil: Keeps the cupcakes moist and tender.
Eggs: Bind the ingredients together and provide structure.
Vanilla extract: Enhances the overall flavor.
Baking powder: Helps the cupcakes rise and become fluffy.
Baking soda: Also aids in rising and reacts with the acidity in the pumpkin puree.
Salt: Balances the sweetness and enhances flavors.
Ground cinnamon: Adds warmth and spice.
Ground ginger: Adds a slight heat and complexity.
Here are the ingredients for the cream cheese frosting
Cream cheese, softened: Provides a rich, tangy flavor and creamy texture.
Unsalted butter, softened: Adds richness and smoothness.
Powdered sugar: Sweetens the frosting and helps achieve the desired consistency.
How to assemble pumpkin cupcakes with cream cheese
Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter on high speed until smooth and creamy, about 1 minute.
Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the powdered sugar is incorporated, then increase to high speed and beat until smooth and creamy.
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Decorate with a sprinkle of cinnamon, chopped nuts, or festive fall sprinkles if desired.
Flavor Variations
- Maple Pumpkin Cupcakes: Add a teaspoon of maple extract to the cupcake batter for a delightful maple flavor.
- Chocolate Chip Pumpkin Cupcakes: Stir in a cup of mini chocolate chips into the batter for a chocolatey twist.
- Pumpkin Spice Latte Cupcakes: Add a tablespoon of instant espresso powder to the batter for a coffee-flavored variation.
FAQ
Q: Can I make these cupcakes ahead of time? A: Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. Frost them just before serving.
Q: Can I freeze the cupcakes? A: Yes, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and store them in a freezer bag for up to three months. Thaw at room temperature before frosting and serving.
Q: Can I use homemade pumpkin puree? A: Absolutely! Homemade pumpkin puree can be used in place of canned. Make sure it’s well-drained and not too watery.
Q: Can I make the frosting ahead of time? A: Yes, you can make the cream cheese frosting up to two days in advance. Store it in an airtight container in the refrigerator. Allow it to come to room temperature and re-whip it before using.
Q: How can I make these cupcakes dairy-free? A: Substitute the butter with a dairy-free alternative and use a dairy-free cream cheese for the frosting.
We hope you enjoy baking and sharing these delightful Pumpkin Cupcakes with Cream Cheese Frosting. Happy baking!
Ingredients
For the cupcakes
- 250 g all-purpose flour
- 6 g baking powder
- 3 g baking soda
- 3 g salt
- 4 g cinnamon
- 2 g ground ginger
- 240 ml vegetable oil
- 300 g brown sugar
- 2 large eggs
- 400 g pumpkin puree
- 4 g vanilla extract
For the cream cheese frosting
- 454 g cream cheese
- 227 g butter
- 600 g powdered sugar
- 4 g vanilla extract
- 2 g salt
Instructions
For the cupcakes
- Preheat your oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
For the cream cheese frosting
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter on high speed until smooth and creamy, about 1 minute.
- Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the powdered sugar is incorporated, then increase to high speed and beat until smooth and creamy.
Assembling
- Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
- Decorate with a sprinkle of cinnamon, chopped nuts, or festive fall sprinkles if desired.
Notes
- Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature for easier mixing and better texture.
- Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix until the ingredients are just combined.
Troubleshooting Steps
- Cupcakes Sinking in the Middle: This could be due to overmixing or opening the oven door too early. Ensure the oven is fully preheated and avoid overmixing the batter.
- Frosting Too Runny: If the cream cheese frosting is too runny, add more powdered sugar a little at a time until you reach the desired consistency.
- Dry Cupcakes: If your cupcakes are dry, they may have been overbaked. Check for doneness a minute or two before the suggested baking time.