Description
These Spiced Baked Pumpkin Cupcakes are a perfect seasonal treat combining moist pumpkin puree with warm spices like cinnamon, nutmeg, ginger, and cloves. Topped with a creamy, smooth cream cheese frosting lightly dusted with cinnamon, these cupcakes are an excellent dessert or snack for autumn gatherings and holidays.
Ingredients
Scale
Cupcake Batter
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Frosting
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and vegetable oil. Whisk them together until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs one at a time into the wet mixture, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for even spice distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Let the cupcakes cool in the pan for a few minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened unsalted butter and cream cheese in a medium bowl until smooth and creamy, ensuring a light and fluffy texture.
- Add Sugar and Flavor: Gradually add the powdered sugar while continuing to beat the mixture until the frosting is smooth and thick. Stir in the vanilla extract and a pinch of cinnamon if using to enhance flavor.
- Frost Cupcakes: Once the cupcakes have fully cooled, frost them using a piping bag or spatula evenly to finish. Serve immediately or store for later enjoyment.
Notes
- Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Use fresh spices for the best aromatic impact.
- These cupcakes freeze well either frosted or unfrosted; thaw at room temperature before serving.
- For extra moistness, avoid overbaking; check with a toothpick at 18 minutes.