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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup granulated sugar - ½ cup brown sugar, packed The dry ingredients are the base of your cupcakes. Flour gives them structure, while baking soda and baking powder help them rise. Salt enhances the flavors, and spices like cinnamon and nutmeg add warmth. - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract The wet ingredients keep your cupcakes moist. Oil adds richness, and eggs help bind everything together. Pumpkin puree brings in that lovely fall flavor. Vanilla adds just the right touch of sweetness. - 8 oz cream cheese, softened - ½ cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract - A pinch of salt - Chopped pecans or walnuts for garnish (optional) The cream cheese frosting is a star. It’s creamy, tangy, and sweet. Cream cheese and butter create a smooth base. Powdered sugar sweetens it up nicely. A pinch of salt balances the flavors. You can top it with nuts for a nice crunch. Start by preheating your oven to 350°F (175°C). This helps the cupcakes bake evenly. Next, take a 12-cup muffin tin and line it with paper liners. This makes it easy to remove the cupcakes later. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg. Mixing these well adds flavor and ensures even rising. In a large bowl, mix the granulated sugar and brown sugar with ½ cup of vegetable oil. Stir until smooth. Then, add 2 large eggs one at a time. Mix well after each egg. This helps the batter become light and fluffy. Next, stir in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Make sure it blends well. The pumpkin adds moisture and a lovely flavor to the cupcakes. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cupcakes tough. You want a smooth batter with a few lumps. Now it's time to fill the cupcake liners! Divide the batter evenly, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. While the cupcakes cool, make the cream cheese frosting. In a mixing bowl, beat together 8 oz of softened cream cheese and ½ cup of softened butter. Mix until smooth and creamy. Gradually add 3 cups of powdered sugar. Beat until fluffy, then mix in 1 teaspoon of vanilla extract and a pinch of salt for flavor. Once the cupcakes are cool, frost them generously with the cream cheese mixture. You can use a knife or a piping bag for a fun design. For a little extra crunch, sprinkle chopped pecans or walnuts on top. This adds a nice texture and flavor contrast. Enjoy your delicious Pumpkin Cream Cheese Frosted Cupcakes! To keep your cupcakes light and fluffy, mix the batter gently. When you add the dry ingredients, stir just until everything blends. Overmixing can make your cupcakes dense. If you see a few flour streaks, that’s okay! They will bake perfectly. Make sure your cream cheese and butter are at room temperature. This step helps them blend smoothly. Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar to avoid a sugar cloud. Mix until the frosting is light and fluffy. Don’t forget the pinch of salt for extra flavor! Start with fresh ingredients for the best results. Use a light hand when filling the cupcake liners; 2/3 full is just right. Keep an eye on the baking time. Every oven is different, so check your cupcakes a minute early. When a toothpick comes out clean, they are done! {{image_2}} You can make these cupcakes gluten-free. Use a gluten-free flour blend in place of all-purpose flour. Many brands work well for baking. Just ensure it has a good mix of starches and proteins. This swap keeps the texture light and fluffy. To make vegan pumpkin cupcakes, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of vegetable oil for a rich flavor. Make sure to choose a non-dairy milk, like almond or oat milk, for the wet mix. You can change the cream cheese frosting to match your taste. Add a splash of maple syrup for a sweet twist. You could mix in cocoa powder for a mocha flavor. For a spiced touch, try adding a little more cinnamon or nutmeg to the frosting. You can also use lemon zest for a refreshing kick. Each option gives a unique spin to your cupcakes. To keep your pumpkin cream cheese frosted cupcakes fresh, store them in an airtight container. Place a piece of parchment paper between layers if you stack them. This will prevent the frosting from sticking. Keep the container in the fridge. The cool air will help the frosting stay firm. You can freeze these cupcakes for later. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. These cupcakes stay fresh for about four days in the fridge. If you leave them out at room temperature, they will last about two days. To keep them tasty, avoid exposing them to heat or sunlight. Always check for any signs of spoilage before enjoying. Yes, you can use fresh pumpkin. Start with a small pumpkin. Cook it by roasting or boiling until soft. Then, mash it well. Measure one cup for your recipe. Fresh pumpkin gives a bright flavor. It may also add more moisture. You might need to adjust other wet ingredients. You can use Greek yogurt or silken tofu. Both give a creamy texture. Greek yogurt adds a tangy taste, while silken tofu is mild. If you want a sweeter option, use mascarpone cheese. These substitutes work well in frosting, but flavors may change. To check if your cupcakes are done, use a toothpick. Insert it into the center of a cupcake. If it comes out clean or with a few crumbs, they are done. If it has wet batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes. This helps achieve even baking. Just remember to mix gently before filling your liners. In this post, we explored how to make delicious pumpkin cupcakes. We covered ingredients, step-by-step baking, and helpful tips for success. You can even customize your cupcakes with various options. Remember to store them right to keep them fresh. Baking can be fun and rewarding. So go ahead, try this recipe, and enjoy your tasty treats! Happy baking!

Pumpkin Cream Cheese Frosted Cupcakes

Indulge in the ultimate Pumpkin Bliss Cream Cheese Cupcakes, perfect for fall celebrations! These delicious cupcakes feature a moist pumpkin batter spiced with cinnamon and nutmeg, topped with a rich cream cheese frosting that’s simply irresistible. Ideal for gatherings or a cozy night in, this recipe brings the flavors of autumn right to your kitchen. Click through to uncover the full recipe and impress your family and friends with these delightful treats!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Chopped pecans or walnuts for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

      Combine Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth, then add the eggs one at a time, mixing well after each addition.

        Add Pumpkin and Vanilla: Stir in the pumpkin puree and vanilla extract until well blended.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

                Prepare Frosting: While the cupcakes are cooling, beat together the softened cream cheese and butter in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract and a pinch of salt for flavor.

                  Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the cream cheese frosting generously on top of each cupcake.

                    Garnish: If desired, sprinkle with chopped pecans or walnuts on top for added crunch and flavor.

                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 12 cupcakes