- Fall gatherings call for something special, and these homemade Pumpkin Cupcakes with Cream Cheese Frosting are the ultimate treat. The sweet, spiced aroma of pumpkin cupcakes topped with tangy and creamy cream cheese frosting will captivate your senses.
Why Choose Homemade Cupcakes:
- Discover the reasons to choose homemade cupcakes:
- Ready in about 40 minutes.
- Unmatched taste compared to boxed cupcake mixes.
- Creamy, sweet, and delicious homemade cream cheese frosting.
- Easily scalable for larger gatherings.
- Infused with the perfect blend of fall flavors.
Ingredients for Your Fall Cupcakes:
- Get a detailed list of the ingredients in the recipe card below, but here’s a sneak peek:
- Unsalted butter
- All-purpose flour
- Baking powder
- A blend of spices including cinnamon, nutmeg, and cloves
- Pure pumpkin puree
- Brown and granulated sugars
- Fresh eggs
- Cream cheese
- Salted caramel sauce for a delightful twist
- Vanilla extract
- Confectioners sugar (also known as powdered sugar)
The Art of Making Pumpkin Cupcakes:
- Uncover the secrets of creating these delectable pumpkin cupcakes:
- Preheat the oven to 325°F.
- Master the art of browning butter for a rich and nutty flavor.
- Combine dry ingredients and wet ingredients separately for a harmonious mix.
- Fill your cupcake liners just right and bake to perfection.
Cream Cheese Frosting Magic:
- Let’s not forget the star of the show – the cream cheese frosting:
- Learn how to make it creamy, sweet, and absolutely delicious.
- Add a twist with salted caramel sauce and vanilla extract.
- Achieve a light and fluffy consistency by incorporating confectioners sugar.
Assembly and Storage:
- Discover the art of decorating your cupcakes with luscious cream cheese frosting.
- Properly store your pumpkin cupcakes for maximum freshness, either in an airtight container or by freezing them.
Customizing with Homemade Pumpkin Puree:
- Opt for homemade pumpkin puree to enhance the flavor and avoid additives present in canned versions. Find a simple pumpkin puree recipe within the post.
Exploring Frosting Options:
- While cream cheese frosting is a classic choice, consider other options like cinnamon cream cheese frosting, plain cream cheese frosting, vanilla frosting, or a cinnamon spice glaze.
Tips and Variations:
- Enhance your baking experience with these tips and creative variations:
- Substitute ground nutmeg and cinnamon with pumpkin spice mix.
- Use a large cookie scoop for even batter distribution.
- Drizzle maple syrup for a delightful fall twist.
- Add mini chocolate chips for a surprise within the cupcakes.
- If you’re a pumpkin enthusiast, these homemade pumpkin cupcakes are a must-try. They pair perfectly with your favorite fall recipes, whether it’s a pumpkin cake, pumpkin donuts, or any other pumpkin-inspired dessert you desire. Elevate your autumn gatherings with these irresistible treats that everyone will adore.
|Recipe Name||Pumpkin Cupcakes with Sea Salt Caramel Buttercream Frosting|
|Cook Time||25 minutes|
|Total Time||25 minutes|
|PUMPKIN CUPCAKES||SEA SALT CARAMEL BUTTERCREAM|
|– 3/4 C unsalted butter||– 1/2 C unsalted butter|
|– 1 2/3 C all-purpose flour||– 6 oz. cream cheese|
|– 2 tsp baking powder||– 1/2 C salted caramel sauce|
|– 1 tsp salt||– 2 tsp vanilla extract|
|– 1/2 tsp ground cinnamon||– 4 C confectioners sugar|
|– 1/4 tsp nutmeg|
|– 1/8 tsp ground cloves|
|– 1 C pumpkin puree||Instructions|
|– 1 C packed light brown sugar||PUMPKIN CUPCAKES|
|– 1/2 C granulated sugar||1. Preheat the oven to 325.|
|– 1 large egg||2. Line cupcake pans with paper liners.|
|3. Add butter to a medium saucepan over medium-low heat. The butter will melt and then begin to bubble and foam. Eventually, it will begin to turn brown and smell nutty. Be patient and watch carefully to make sure it doesn’t burn. Remove the pan from the heat and pour the butter into a small, heat-proof bowl to stop the cooking. Set aside to cool.|
|4. In a separate bowl, combine the dry ingredients – flour, baking powder, salt, cinnamon, nutmeg, and ground cloves.|
|5. In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, and the cooled brown butter. Whisk until thoroughly combined.|
|6. Add the dry ingredients and whisk until just combined.|
|7. Fill the cupcake liners to 3/4 full.|
|8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.|
|SEA SALT CARAMEL BUTTERCREAM|
|1. Beat the butter and cream cheese on medium speed until creamy.|
|2. Add the caramel and vanilla and beat until fully incorporated.|
|3. Continue beating until light and fluffy.|
|4. Gradually add the confectioners sugar until well combined. Then, beat on high speed for about two minutes.|
|5. Pipe the frosting onto the cupcakes and top with a caramel candy.|