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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened to room temperature - ½ cup powdered sugar - 1 tablespoon milk - 1 teaspoon vanilla extract (for the cream cheese frosting) These ingredients come together to create a warm, spiced flavor in your cupcakes. The all-purpose flour gives the right texture, while the baking powder and baking soda help them rise. Seasonal spices like cinnamon, nutmeg, and ginger bring the essence of fall into every bite. You will need both granulated and brown sugars for a lovely sweetness. The brown sugar adds depth and moisture. The liquid ingredients, including vegetable oil, eggs, and pumpkin puree, are key for richness and flavor. Don’t forget the vanilla extract for that extra hint of warmth. For the cream cheese frosting, you will use softened cream cheese and powdered sugar. This makes the frosting smooth and easy to spread. A touch of milk helps achieve the right consistency, along with more vanilla extract for flavor. Gather these ingredients, and you're ready to make a delightful batch of pumpkin cream cheese cupcakes! First, preheat your oven to 350°F (175°C). This helps the cupcakes bake evenly. Next, line a muffin tin with cupcake liners. This makes it easy to remove the cupcakes later. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices like cinnamon, nutmeg, and ginger. Mixing these dry ingredients helps spread the flavors evenly in the batter. In a large mixing bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat them until well combined. Then add in the eggs one at a time. Mix well after each egg. Next, stir in the pumpkin puree and vanilla extract until the mixture is smooth and creamy. This step gives the cupcakes their rich flavor. Gradually fold the dry mixture into the wet ingredients. Use a spatula or wooden spoon for this. Mix gently until just combined. Make sure not to overmix, as this keeps the cupcakes light and fluffy. Use a spoon or cookie scoop to fill each cupcake liner about two-thirds full. This allows room for rising. Place the muffin tin in the oven and bake for 20-25 minutes. Check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. After baking, let them cool in the pan for 5 minutes before moving them to a wire rack. In a clean bowl, beat the softened cream cheese and powdered sugar. Mix until creamy and smooth. Add the milk and vanilla extract, mixing until well blended. Once the cupcakes are cool, frost them generously with the cream cheese frosting. This adds sweetness and richness to each bite. To make light and fluffy cupcakes, avoid overmixing the batter. Overmixing can lead to dense cupcakes. Mix only until you see no more dry flour. This keeps the air in the batter, which helps them rise. Using room temperature ingredients is also key. Cold eggs or pumpkin can shock the batter. Let your eggs and pumpkin sit out for about 30 minutes before mixing. This simple step can make a big difference in texture. To get the right sweetness and texture for your cream cheese frosting, add milk. Start with a tablespoon and mix well. If it seems too thick, add a bit more milk. This keeps the frosting creamy and smooth. When piping the frosting, use a steady hand. Hold the piping bag at a 90-degree angle. Apply even pressure as you swirl the frosting on each cupcake. Practice on a plate if you are new to this. It helps to get a feel for it. Garnishing your cupcakes can add flair. A light dusting of cinnamon on top makes them look special. You can also add small pieces of candied ginger for a zesty touch. Using decorative cupcake liners can elevate your presentation, too. Choose colorful or themed liners that match the season. This simple change can make your cupcakes pop at any gathering. {{image_4}} To make gluten-free cupcakes, you can use almond flour or a gluten-free blend. Both options work well and give a nice texture. You might need to add a binding agent like xanthan gum. This will help your cupcakes hold together. For a vegan version, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. For the cream cheese frosting, opt for vegan cream cheese. Almond milk can replace regular milk in the frosting too. You can add a twist to your cupcakes by mixing in chocolate chips, nuts, or dried fruits. Chocolate chips add sweet richness, while nuts give a nice crunch. Dried fruits, like raisins or cranberries, add both sweetness and texture. These simple additions can elevate your cupcakes to a new level. To keep your pumpkin cream cheese cupcakes fresh, you have two main options: room temperature or refrigeration. If you plan to eat them within a few days, store them at room temperature. Just make sure to keep them in an airtight container or a cupcake dome. This will help prevent them from drying out. If you need to store them for a longer time, refrigerate them. The cool air will help maintain their texture and flavor. However, be cautious, as the cold can make the frosting firm. An airtight container is essential here too, to keep moisture away. You can freeze pumpkin cream cheese cupcakes both before and after frosting. To freeze them unfrosted, let the cupcakes cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer bag. This protects them from freezer burn. To freeze frosted cupcakes, wait until the frosting has set. Then, use a similar wrapping method. Place a piece of parchment paper between the cupcakes to avoid sticking. When you're ready to enjoy them, thaw the cupcakes in the fridge overnight. For the best texture, avoid using the microwave. This will help keep them moist and fluffy. You can check the cupcakes with a toothpick. Insert it into the center. If it comes out clean, they are done. Cupcakes take about 20 to 25 minutes to bake. Keep an eye on them to avoid burning. Using pumpkin pie filling is not the best choice. It has added spices and sweeteners. This can change the taste and texture of your cupcakes. Stick to plain pumpkin puree for the best results. To transport frosted cupcakes, use a cupcake carrier. If you do not have one, place them in a sturdy box. Make sure they are not stacked. This keeps the frosting from getting messed up. These cupcakes can last for about 3 to 5 days. Store them in an airtight container. Keep them at room temperature for the best taste. If you refrigerate them, they may dry out. Yes, you can make these cupcakes ahead of time. Bake them a day before you need them. Store them in an airtight container. Frost them the day you plan to serve them for the best flavor. If you need a substitute for cream cheese, use mascarpone cheese. Greek yogurt can work too, but it may change the flavor. You can also try a dairy-free cream cheese if you want a vegan option. You can create delicious Pumpkin Cream Cheese Cupcakes with the right ingredients and steps. We covered everything from mixing and baking to frosting and storage. Remember to avoid overmixing the batter for light, fluffy cupcakes. Consider variations like gluten-free or vegan options for more choices. These cupcakes are perfect for any occasion. Enjoy making them and sharing with friends and family!

Pumpkin Cream Cheese Cupcakes

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Cupcakes! Moist and spiced to perfection, these cupcakes feature a rich cream cheese frosting that takes them to the next level. Perfect for gatherings or a cozy afternoon snack, this easy recipe will make you the star of any dessert table. Ready to impress your friends and family? Click through for the full recipe and baking tips!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened to room temperature

½ cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract (for the cream cheese frosting)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for the batter.

    Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Ensure all the dry ingredients are well combined, then set the bowl aside.

      Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, packed brown sugar, and vegetable oil. Beat the mixture using an electric mixer until well combined. Next, add the eggs, one at a time, ensuring to mix thoroughly after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth and creamy.

        Combine Dry and Wet Mixtures: Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix gently until just combined; avoid overmixing to keep the cupcakes light and fluffy.

          Fill Cupcake Liners: Use a spoon or a cookie scoop to fill each cupcake liner with the batter, aiming to fill them about two-thirds full for optimal rise.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

              Make the Cream Cheese Frosting: In a clean medium bowl, beat together the softened cream cheese and powdered sugar using an electric mixer until the mixture is creamy and smooth. Add the tablespoon of milk and the teaspoon of vanilla extract, mixing until everything is well blended and fully incorporated.

                Frost the Cupcakes: Once the cupcakes are completely cool, generously spread or pipe the cream cheese frosting atop each cupcake for a delightful finish.

                  Garnish (Optional): To elevate the cupcakes further, consider sprinkling a light dusting of cinnamon over the frosting or placing a small piece of candied ginger on top as an attractive garnish.

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