Name: Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can Canned pumpkin (plain, not pie filling) (Keeps cupcakes moist and flavorful); 1 cup Brown sugar (Adds moisture and caramel notes; can substitute with maple syrup for extra flavor); 1/2 cup Vegetable or canola oil (Keeps cupcakes tender for days); 2 large Eggs (Provides lift and structure; room temperature eggs mix better); 1 teaspoon Vanilla extract (Essential for flavor); 1 1/2 cups All-purpose flour (Main structure ingredient); 1 teaspoon Baking powder (Ensure it’s fresh for proper rising); 2 teaspoons Pumpkin spice (Enhances the autumn flavor; a pinch of black pepper suggested for warmth); 1/2 teaspoon Salt (Balances sweetness); 1/4 teaspoon Black pepper (For extra warmth); 8 oz Cream cheese (brick, not spread) (Base for frosting); 1/2 cup Butter (room temperature) (Makes frosting creamy); 1 teaspoon Vanilla extract (Adds flavor to frosting); 2 cups Powdered sugar (Sweetens the frosting)

Description

Deliciously moist and fluffy pumpkin cupcakes that capture the essence of fall, topped with creamy frosting.

Ingredients

Cupcake Ingredients

1 can Canned pumpkin (plain, not pie filling) (Keeps cupcakes moist and flavorful)
1 cup Brown sugar (Adds moisture and caramel notes; can substitute with maple syrup for extra flavor)
1/2 cup Vegetable or canola oil (Keeps cupcakes tender for days)
2 large Eggs (Provides lift and structure; room temperature eggs mix better)
1 teaspoon Vanilla extract (Essential for flavor)
1 1/2 cups All-purpose flour (Main structure ingredient)
1 teaspoon Baking powder (Ensure it’s fresh for proper rising)
2 teaspoons Pumpkin spice (Enhances the autumn flavor; a pinch of black pepper suggested for warmth)
1/2 teaspoon Salt (Balances sweetness)
1/4 teaspoon Black pepper (For extra warmth)

Cream Cheese Frosting Ingredients

8 oz Cream cheese (brick, not spread) (Base for frosting)
1/2 cup Butter (room temperature) (Makes frosting creamy)
1 teaspoon Vanilla extract (Adds flavor to frosting)
2 cups Powdered sugar (Sweetens the frosting)

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Instructions

Preparation

Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners.
In a large bowl, whisk together oil, brown sugar, eggs, and vanilla until smooth.
Add the canned pumpkin and mix until fully blended.
In a separate bowl, combine flour, baking powder, pumpkin spice, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Divide the batter into the muffin liners, filling each about two-thirds full.

Baking

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting

In a large bowl, mash together the cream cheese and butter until fluffy.
Stir in vanilla extract.
Gradually add powdered sugar, mixing until smooth and creamy. Adjust consistency with more sugar or a splash of milk if necessary.
Frost cooled cupcakes as desired.

Notes

For variations, consider adding chocolate chips, nuts, or spices. Store frosted cupcakes in the fridge and frost right before serving. These cupcakes keep well when stored in an airtight container.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Cuisine: American, Fall