Pumpkin Cupcakes with Cream Cheese Frosting and Edible Pumpkin Decorations Recipe
Introduction
Pumpkin cupcakes are a wonderfully moist and flavorful treat that’s perfect for any season. Their soft texture and warmly spiced batter make them an irresistible dessert, especially when topped with creamy frosting and cute mini pumpkin decorations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or homemade blend)
- 1 cup sugar
- 1/2 cup dark brown sugar, packed
- 1 cup 100% pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Measure the flour by weighing it or gently spooning it into the cup and leveling it off to avoid using too much.
- Step 2: In a large mixing bowl, combine the sugar, dark brown sugar, pumpkin puree, oil, vanilla, and eggs. Whisk until smooth and well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to keep cupcakes tender.
- Step 4: Line a cupcake pan with liners and fill each about two-thirds full. Use a large cookie scoop for easy, even portions. Jiggle the pan gently to level the batter.
- Step 5: Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
Tips & Variations
- Use full-fat Philadelphia cream cheese for the smoothest and best-tasting cream cheese frosting.
- Make sure cream cheese and butter are softened to room temperature before mixing frosting to avoid lumps.
- Spoon powdered sugar lightly into the measuring cup for accurate measurement when making frosting.
- Chill the cream cheese frosting after mixing to stabilize it for piping.
- For mini pumpkin decorations, make peanut butter dough by combining peanut butter, powdered sugar, butter, spices, and vanilla, then shape into balls, create ridges with a toothpick, roll in cinnamon sugar, and top with a mini chocolate chip.
- Substitute cookie butter for peanut butter to make the pumpkin decorations nut-free.
Storage
Store pumpkin cupcakes in a closed container in the refrigerator for up to 4 days. Keep them chilled to maintain freshness and the cream cheese frosting’s texture. Before serving, allow cupcakes to come to room temperature for the best flavor. The cupcakes also store well if made a day ahead.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is the best pumpkin to use in pumpkin cupcakes?
Use 100% pure pumpkin puree, not pumpkin pie filling. Brands like Lily’s are great options, but any pure pumpkin puree will work well.
Can I make my own pumpkin pie spice?
Yes, combine 1 1/2 tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon cloves to make your own blend.
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar can be used without affecting the cupcake texture, but dark brown sugar provides a richer flavor.
How can I make the pumpkin decorations nut-free?
Replace peanut butter with cookie butter when making the mini pumpkin decorations to avoid nuts.
Will these cupcakes store well if I make them a day ahead?
Yes, store them in a closed container in the refrigerator. They remain moist and flavorful the next day.
PrintPumpkin Cupcakes with Cream Cheese Frosting and Edible Pumpkin Decorations Recipe
These moist and soft pumpkin cupcakes are an easy-to-make dessert featuring warm spices and a perfectly domed top. Made with pumpkin puree for moisture and stability, they are topped with creamy, tangy cream cheese frosting and decorated with adorable mini edible pumpkin decorations made from peanut butter dough to enhance the festive look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice (or homemade blend: 1 ½ tbsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, ½ tsp allspice, ½ tsp cloves)
Wet Ingredients
- 1 cup sugar
- ½ cup dark brown sugar, packed
- 1 cup pumpkin puree (100% pure, not pie filling)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 large eggs
Cream Cheese Frosting
- 8 oz full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
Mini Edible Pumpkin Decorations (Optional)
- ½ cup creamy peanut butter (or cookie butter for nut-free)
- 1 cup powdered sugar
- 2 tbsp unsalted butter, softened
- ½ tsp pumpkin pie spice
- Cinnamon sugar (for rolling)
- Mini chocolate chips (for pumpkin stems)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Use a kitchen scale or gently spoon and level the flour to avoid adding too much. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the sugar, dark brown sugar, pumpkin puree, vegetable oil, vanilla extract, and eggs until well combined and smooth.
- Combine Batter: Gradually add the dry ingredients into the wet ingredients and mix just until incorporated to form a smooth batter. Be careful not to overmix.
- Fill Cupcake Liners: Line a cupcake pan with liners and fill each about 2/3 full using a large cookie scoop for convenience. Gently jiggle the pan to level the batter and help form smooth tops.
- Bake Cupcakes: Bake cupcakes in a preheated oven at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
- Make the Cream Cheese Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar one cup at a time, beating well after each addition. Stir in vanilla extract. Chill frosting for at least 30 minutes to firm up for piping.
- Pipe Frosting: Using a large round piping tip fitted to a piping bag, pipe frosting onto cooled cupcakes starting near the center and swirling outwards but stopping before the edge to allow room for decoration.
- Prepare Mini Pumpkin Decorations: In a bowl, combine peanut butter, powdered sugar, softened butter, and pumpkin pie spice until moldable dough forms. Roll into small balls. Use a toothpick to create ridges by pressing from top center down sides all around each ball.
- Enhance Pumpkin Color: Roll each ball lightly in cinnamon sugar for a warm orange hue, then dot the top with a mini chocolate chip to resemble a pumpkin stem.
- Decorate Cupcakes: Place one mini pumpkin decoration gently on top of each frosted cupcake. Refrigerate cupcakes in a closed container until serving.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for best texture and taste.
- You can substitute cookie butter in mini pumpkin decorations to make them nut-free.
- Store cupcakes in the refrigerator in a closed container for up to 4 days to maintain freshness.
- Make pumpkin pie spice at home if unavailable by combining cinnamon, ginger, nutmeg, allspice, and cloves.
- Dark brown sugar is preferred for optimal flavor though light brown sugar can be used.
- Let cream cheese and butter soften fully at room temperature to avoid lumpy frosting.
- Chilling the frosting stabilizes it for easier piping and a better texture.
- To measure powdered sugar accurately, spoon it into the measuring cup to keep it light and fluffy.
- Use a large cookie scoop to fill cupcake liners quickly and evenly.
Keywords: pumpkin cupcakes, cream cheese frosting, fall desserts, pumpkin spice, peanut butter decorations, easy cupcakes, moist cupcakes
