Description
These pumpkin pie cupcakes are a delightful blend of classic flavors, topped with creamy frosting and whipped cream. Perfect for fall gatherings or any sweet occasion!
Ingredients
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 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 cloves
- 1/2 cup vegetable oil
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- For the Topping:
- Whipped cream
- Ground cinnamon for garnish
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Make the Cupcake Batter:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In another bowl, mix the oil, pumpkin puree, eggs, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake the Cupcakes:
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Prepare the Frosting:
- In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, beating until fully incorporated.
- Mix in the vanilla extract and ground cinnamon until well combined.
- Frost and Garnish:
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- Top with a dollop of whipped cream and a sprinkle of ground cinnamon.
Notes
For an extra touch, add crushed graham crackers on top for a pie crust effect!
- Prep Time: 20 minutes
- Cook Time: 20 minutes