Pumpkin Cupcakes
The most moist, fluffy, and flavouful Pumpkin Cupcakes with the creamiest cream cheese frosting, and topped with
Ingredients
For The Cupcakes
- 1¼ cups All-purpose flour, Spooned and levelled
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Pumpkin spice, See notes
- ½ teaspoon Cinnamon
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Pumpkin puree, Room temperature. See notes
- ½ cup Oil
- ½ cup Brown sugar, Packed
- ½ cup Granulated sugar
For The Cream Cheese Frosting
- 8 Ounce Cream cheese , Room temperature
- ½ cup Butter, Room temperature
- 3 cups Powdered sugar, Sifted
- 1 teaspoon Vanilla extract
For The Mini Pumpkin Toppers
- 1 cup Almond flour
- ½ cup Biscoff spread
- ½ cup Granulated sugar
- ¼ cup Chocolate chips
Instructions
How To Make The Cupcakes
- Preheat the oven to 350℉, and line a 12-cavity cupcake pan with liners. Set aside.
- Sift all dry ingredients together and set them aside.1¼ cups All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Pumpkin spice, ½ teaspoon Cinnamon
- In a large separate bowl, mix all the wet ingredients and both sugars, using a hand mixer, mix everything until well blended.2 Eggs, 1 tablespoon Vanilla extract, 1 cup Pumpkin puree, ½ cup Oil, ½ cup Brown sugar, ½ cup Granulated sugar
- Use a rubber spatula to mix both dry and wet ingredients gently. Do Not Overmix.
- Fill up the liners to ⅔ of their capacity, and bake for 18-20 minutes or until an insert comes out clean. Let them cool in the pan for 10 minutes, then transfer to the cooling rack to cool down completely before frosting.
How To Make The Frosting
- Using the paddle attachment, beat the room-temperature butter until fluffy and pale in colour.½ cup Butter
- Leave the cream cheese out of the fridge for a few hours before making the frosting. Add it to the butter and beat well.8 Ounce Cream cheese
- Gradually add the powdered sugar and mix.3 cups Powdered sugar
- Add vanilla extract and mix well.1 teaspoon Vanilla extract
How To Make The Mini Pumpkins
- Mix the almond flour and Biscoff spread to reach a play dough consistency. If the mixture is too dry, add more spread; if it is too sticky, add more almond flour. Make small balls the size of a walnut and use the back of a butter knife to make a few grooves on them. Using a small amount of Biscoff Spread as glue, attach a chocolate chip to the top of the mini Pumpkin.1 cup Almond flour, ½ cup Biscoff spread, ½ cup Granulated sugar, ¼ cup Chocolate chips
Notes
- Get the Pumpkin Spice blend recipe from this post.
- Besure to use pumpkin puree and not pumpkin pie filling.
Nutrition
Calories: 519kcalCarbohydrates: 79gProtein: 7gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 67mgSodium: 313mgPotassium: 131mgFiber: 2gSugar: 32gVitamin A: 3710IUVitamin C: 1mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!