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Best Pumpkin Cupcakes

Moist and Delicious Best Pumpkin Cupcakes for Fall Festivities

These Best Pumpkin Cupcakes are moist and delicious, embodying fall flavors for any gathering.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 5 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 2 cups All-purpose flour Substitute with gluten-free flour mix for a gluten-free option.
  • 2 teaspoons Baking powder Ensure it is fresh for the best results.
  • 1 te teaspoon Baking soda Essential for that perfect rise.
  • 1 teaspoon Salt Sea salt adds a more complex taste.
  • 2 teaspoons Pumpkin spice Can substitute with individual spices if needed.
  • 1 cup Dark brown sugar Can use light brown sugar for a milder taste.
  • 1 cup Pumpkin purée Use unsweetened for best results.
  • ½ cup Vegetable oil Swap with melted butter for a richer flavor.
  • 2 large Eggs Make sure they are at room temperature.
  • 2 teaspoons Vanilla extract Pure vanilla is highly recommended.
Frosting Ingredients
  • ½ cup Butter Unsalted is best for controlling saltiness.
  • 1 cup Brown sugar Adds depth and moisture to the frosting.
  • 8 oz Cream cheese Ensure it's at room temperature.
  • 2 cups Powdered sugar Sifting prevents lumps for a flawless finish.
  • 1 teaspoon Vanilla extract Vital for that delightful frosting taste.

Equipment

  • oven
  • Cupcake Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
  3. In another bowl, blend pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fill each cupcake liner about two-thirds full and bake for 23-24 minutes.
  6. Let the cupcakes cool on a wire rack for about 5 minutes. Remove from the tin and cool completely.
  7. Cream together butter and brown sugar until fluffy. Blend in vanilla and cream cheese. Gradually add powdered sugar.
  8. Frost the cooled cupcakes with the brown sugar cream cheese frosting and enjoy!

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Use unsweetened pumpkin purée for best flavor. Frost only after cupcakes are completely cool.

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