If you’re searching for a delightful autumn treat that wraps up the cozy flavors of fall in every bite, look no further than this Pumpkin Cupcakes With Cream Cheese Frosting Recipe. The soft, moist pumpkin-infused cupcakes perfectly balance spicy warmth with the tangy richness of homemade cream cheese frosting. This recipe is a comforting crowd-pleaser that’s just as lovely for a casual get-together as it is for holiday celebrations, promising a sweet experience you’ll want to share again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making these cupcakes taste like a dream. Each ingredient plays an essential role, whether it’s adding moisture, flavor, or that perfect texture that makes these cupcakes truly unforgettable.
- 1/2 cup pumpkin puree: The star that lends natural sweetness and a rich, moist texture.
- 1/2 cup milk of choice: Adds creaminess and helps blend the batter smoothly.
- 2 1/2 tsp pure vanilla extract: Elevates the overall flavor with warm, fragrant notes.
- 2 1/2 tsp white or cider vinegar: Reacts with baking soda to create a light, tender crumb.
- 3 tbsp oil or additional pumpkin: Keeps the cupcakes moist and tender (you can substitute the oil for pumpkin if you prefer a denser texture).
- 1 cup spelt, white, or Bob’s gf flour: Provides structure and body to the cupcakes.
- 1/2 cup sugar (unrefined if desired): Brings just the right amount of sweetness without overpowering.
- 2 tsp cinnamon: Infuses the cupcakes with classic fall warmth.
- 1/2 tsp pumpkin pie spice (or additional cinnamon): Adds an extra cozy, spicy kick.
- 1/2 tsp baking soda and 1/2 tsp baking powder: Work together to help your cupcakes rise beautifully.
- 1/2 tsp salt (just over level): Balances flavors and brings out the sweetness.
How to Make Pumpkin Cupcakes With Cream Cheese Frosting Recipe
Step 1: Prepare Your Batter
Start by preheating your oven to 350 degrees and lining your cupcake pan with liners to make cleanup a breeze. In a large bowl, whisk together the pumpkin puree, milk, vanilla extract, vinegar, and oil (or extra pumpkin if you’re going for the alternative). This wet mixture will develop flavor and start to react with the vinegar, helping your cupcakes rise into fluffy clouds of goodness.
Step 2: Combine Dry Ingredients
While your wet ingredients sit for about 10 minutes, sift together the flour, sugar, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl. This ensures the spices and leavening agents are evenly distributed for consistent cupcakes.
Step 3: Mix Wet and Dry
Pour the dry ingredients into the wet bowl and gently stir until just combined. Overmixing can make cupcakes tough, so take it slow and stop as soon as you see no dry spots. The batter will be smooth, thick, and full of autumn flavor.
Step 4: Bake Your Cupcakes
Spoon the batter into your liners, filling each about two-thirds full. This lets room for the cupcakes to rise without overflowing. Place the pan on the center oven rack and bake for 18 to 19 minutes or until a toothpick inserted comes out clean. Once baked, let them cool completely to prepare for frosting.
Step 5: Frost with Cream Cheese Frosting
Once cooled, apply your cream cheese frosting generously. The tang of the frosting complements the spiced pumpkin perfectly, creating a luscious, melt-in-your-mouth experience. If you’re feeling adventurous, a dab of coconut butter or your favorite frosting can offer an exciting twist.
How to Serve Pumpkin Cupcakes With Cream Cheese Frosting Recipe
Garnishes
Top your cupcakes with a sprinkle of cinnamon or a dusting of nutmeg for a seasonal touch. Toasted pecans or pumpkin seeds add a satisfying crunch, making each bite even more delightful.
Side Dishes
Pair these cupcakes with a warm cup of chai tea or spiced coffee to enhance the cozy flavors. A dollop of freshly whipped cream or a scoop of vanilla ice cream elevates the sweetness and makes for a dreamy dessert plate.
Creative Ways to Present
For festive occasions, consider serving your cupcakes in rustic wooden crates or on a vintage cake stand surrounded by miniature pumpkins and autumn leaves. Wrapping cupcake liners with twine or decorative ribbon adds a charming homemade touch.
Make Ahead and Storage
Storing Leftovers
These pumpkin cupcakes stay fresh for up to three days if kept in an airtight container at room temperature. The liners peel off more easily after a day, and the flavor often improves overnight!
Freezing
You can freeze the unfrosted cupcakes for up to three months. Wrap each individually in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the fridge and frost just before serving for the best results.
Reheating
If you want to enjoy your cupcakes warm, pop them in the microwave for 10 to 15 seconds. This melts the cream cheese frosting delightfully, giving you a comforting treat that feels freshly baked.
FAQs
Can I substitute the oil with something healthier in this Pumpkin Cupcakes With Cream Cheese Frosting Recipe?
Absolutely! Many people substitute the oil with additional pumpkin puree for a denser, slightly healthier cupcake. Just keep in mind the texture will be a bit different but still delicious.
Is it necessary to use vinegar in this recipe?
Yes, vinegar reacts with the baking soda to help the cupcakes rise and become fluffy. It’s a small amount, so it won’t add a vinegary taste—just lightness.
Can I make these cupcakes gluten-free?
Definitely. Using gluten-free flour blends like Bob’s Red Mill gluten-free flour works great here. Just make sure to check your brand’s measurements for best texture.
How long will the cream cheese frosting stay good?
Cream cheese frosting is best consumed within 3 to 5 days when refrigerated. Make sure to keep the cupcakes covered to prevent the frosting from drying out.
Do these cupcakes taste better the next day?
They really do! The flavors intensify overnight, and the texture becomes even more tender, making the Pumpkin Cupcakes With Cream Cheese Frosting Recipe a delightful make-ahead treat.
Final Thoughts
This Pumpkin Cupcakes With Cream Cheese Frosting Recipe is a cozy, irresistible treat that brings a little autumn magic into your kitchen. Whether you’re baking for friends, family, or a special occasion, these cupcakes will fill your home with warmth and smiles. I hope you’ll give this recipe a try and discover just how comforting and delicious pumpkin cupcakes can be!
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Pumpkin Cupcakes With Cream Cheese Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cupcakes with Cream Cheese Frosting are moist, flavorful, and perfectly spiced treats ideal for autumn or any pumpkin lover. Made with wholesome ingredients including pumpkin puree, cinnamon, and spelt or gluten-free flour, these cupcakes offer a deliciously tender crumb and can be enjoyed with a rich cream cheese frosting or your favorite alternative.
Ingredients
Cake Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup milk of choice
- 2 1/2 tsp pure vanilla extract
- 2 1/2 tsp white or cider vinegar
- 3 tbsp oil or additional pumpkin puree (optional substitution)
- 1 cup spelt flour, white flour, or Bob’s gluten-free flour
- 1/2 cup sugar (unrefined if desired)
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (just over level)
Frosting (Optional)
- Cream Cheese Frosting (as per recipe referenced in the article) or coconut butter or your favorite frosting of choice
Instructions
- Preheat the oven and prepare cupcake liners. Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners to prevent sticking and ensure easy cleanup.
- Mix wet ingredients and let rest. In a large mixing bowl, whisk together the pumpkin puree, milk, vanilla extract, white or cider vinegar, and oil (or additional pumpkin puree for an oil substitute). Allow this mixture to sit for at least 10 minutes; this rest time helps activate the vinegar and improves the batter texture.
- Sift dry ingredients separately. While the wet mixture rests, sift together the flour, sugar, cinnamon, pumpkin pie spice (or extra cinnamon), baking soda, baking powder, and salt in another bowl. This step ensures even distribution of the leavening agents and spices.
- Combine wet and dry ingredients. Pour the sifted dry ingredients into the wet mixture. Stir gently just until all ingredients are evenly incorporated. Avoid over-mixing to keep the cupcakes tender.
- Fill cupcake liners. Spoon the batter into the prepared liners, filling each only about two-thirds full to allow room for rising without overflowing.
- Bake the cupcakes. Place the cupcake pan on the center oven rack and bake for 18 to 19 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cupcakes. Remove the cupcakes from the oven and let them cool completely in the pan. The liners will peel off easily after a day, and flavors will improve if left overnight.
- Frost and serve. Once cooled, frost the cupcakes with cream cheese frosting, coconut butter, or your preferred frosting. Enjoy immediately or store for later indulgence.
Notes
- You can substitute the oil with additional pumpkin puree, but the texture and flavor may differ slightly.
- Filling the cupcake liners only two-thirds full prevents overflow and sinking after baking.
- These cupcakes taste even better the day after baking as flavors meld and texture improves.
- Use unrefined sugar for a less processed option.
- If you prefer gluten-free, use Bob’s gluten-free flour as a substitute for spelt or white flour.
