Welcome the cozy season with these delightful pumpkin spice cupcakes. Moist and filled with autumn flavors, they are perfectly paired with a luscious caramel cream cheese frosting, making them an irresistible treat for any fall gathering.
Ingredients:
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 ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
1/4 cup milk
For the Caramel Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1/4 cup caramel sauce
3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together butter and cream cheese in a large bowl until creamy. Add caramel sauce and vanilla extract, mixing until smooth. Gradually add powdered sugar, beating until well combined and fluffy.
Frost the cooled cupcakes with the caramel cream cheese frosting. Optionally, drizzle with extra caramel sauce for decoration.
Pumpkin spice cupcakes with caramel cream cheese frosting are the epitome of fall baking. The blend of warm spices like cinnamon, ginger, nutmeg, and cloves bring out the authentic flavors of autumn, while the creamy texture of the frosting adds a luxurious finish. This recipe is a delightful way to celebrate the fall season, whether you’re hosting a family gathering or simply indulging yourself.
Notes:
Using canned pumpkin puree speeds up the process substantially, but make sure to use pure pumpkin and not pumpkin pie filling, which contains additional spices and sugars. Sift your powdered sugar for the frosting to ensure a smooth, lump-free consistency. If the caramel cream cheese frosting is too soft to pipe, refrigerate it for a little bit until it firms up.
Cooking Techniques:
Creaming the butter and sugars is an essential step; it incorporates air into the batter, resulting in lighter, fluffier cupcakes. Alternating the addition of dry ingredients and milk ensures that the batter mixes evenly, preventing overmixing, which can lead to dense cupcakes. For the frosting, keep your ingredients at room temperature for easy blending.
FAQ:
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can. Make sure to cook and puree your pumpkin thoroughly to avoid any fibrous texture in the cupcakes.
Can I make these cupcakes gluten-free? You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it’s a 1:1 replacement for best results.
How can I store these cupcakes? Store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
Is there a way to make these cupcakes dairy-free? Substitute the unsalted butter with a plant-based butter and use a dairy-free cream cheese alternative for the frosting.
Conclusion:
Pumpkin spice cupcakes with caramel cream cheese frosting offer a mouthwatering way to savor the flavors of fall. Easy to make and deeply satisfying, they are sure to become a seasonal favorite. Sharing them with friends and family will make any autumn gathering a memorable experience.
More Recipes Suggestions and Combination:
If you enjoyed these pumpkin spice cupcakes, you might also like:
Apple Cinnamon Muffins
Maple Pecan Scones
Spiced Pear Cake with Honey Glaze
Cranberry Orange Bread
Chocolate Chip Pumpkin Cookies
Try pairing your pumpkin spice cupcakes with a hot cup of spiced chai tea or a soothing pumpkin spice latte to amplify the flavors and enhance your cozy seasonal experience. For a fun twist, sprinkle some crushed pecans or a dash of sea salt on top of the caramel cream cheese frosting to add an extra layer of flavor and texture.
These recipes and combinations will not only satisfy your sweet tooth but will also bring a warm, comforting vibe to your kitchen, making every bite feel like a delightful embrace from autumn itself.
Pumpkin Spice Cupcakes with Caramel Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and pumpkin puree until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat together butter and cream cheese in a large bowl until creamy.
- Add caramel sauce and vanilla extract, mixing until smooth.
- Gradually add powdered sugar, beating until well combined and fluffy.
- Frost the cooled cupcakes with the caramel cream cheese frosting and optionally drizzle with extra caramel sauce for decoration.
