The Perfect Recipe for the Holidays!

I’ve baked these delicious pumpkin spice cupcakes what feels like a million times, and each time they turned out just how I expected them! If the autumn season had a taste, it would be this recipe. Your nose will be filled with scents of cinnamon and nutmeg, a tasty combo! Not only do they taste and smell heavenly, but they look amazing too. The sweetness of the pumpkin is balanced by the warmth of the autumn spice like cinnamon. These cupcakes are moist with a slightly dense texture, offering a cozy and comforting bite with every taste. I think this recipe has just the right amount of cinnamon to not taste overpowering, while still being noticeable. In my opinion, the cupcakes were light and airy, not too heavy. The cream cheese frosting adds a beautiful touch to the overall cupcake and tastes delightful, a perfect pair. You do not need expensive high-quality equipment to make this recipe. Bake these as a treat for yourself or a loved one this holiday season!

Disclaimer- This recipe may not be for you if you typically prefer baking things that don't take a lot of time and require only a few ingredients. This particular recipe includes 12 ingredients for the batter and 6 ingredients for the frosting. However, the recipe is not time-consuming and shouldn’t take over an hour to prepare.

Preparations - 

1. Preheat oven to 350 degrees

2. Line a 12-cup muffin tin with cupcake liners 

Equipment-

• Medium-sized bowl

• Large mixing bowl 

• A whisk 

• Spoon for mixing 

• Piping bags (optional for applying frosting)

• Spatula (optional for applying frosting)

Ingredients

Batter:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 ½ teaspoon cinnamon 

• ¼ teaspoon nutmeg

• ¾ cup pumpkin puree

• ⅓ cup vegetable oil

• ¾ cup granulated sugar 

• ½ cup brown sugar

• 2 eggs (room temp)

• 2 teaspoons vanilla extract 

• ⅓ cup milk

Frosting:

• 6 ounces cream cheese (softened)

• ⅔ cup unsalted butter (softened)

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon heavy cream

• 1 ½ teaspoons cinnamon

My Tips When Baking this Recipe:

• Every time I have made these, I've used piping bags to insert the frosting inside the middle of the cupcakes as well as the top, to add more depth and flavor throughout the whole cupcake! 

• These cupcakes rise quite a bit in the oven, so I would recommend making sure not to fill them up too much when pouring the batter. 

• Having a hand mixer is much easier than stirring these ingredients together manually since the batter gets thick when mixed. 

• I always make way too much frosting for the amount of cupcakes this recipe makes. I would recommend cutting down the amount needed for each ingredient of the frosting. 

Step 1: Whisking ingredients

In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This is the base of the cupcake batter.

Step 2: Mixing ingredients 

In a large mixing bowl, mix the remaining ingredients together. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. This gives the cupcakes their rich flavor and moist texture.

Step 3: Combine mixtures

Gradually add the whisked ingredient mixture to the mixed ingredient mixture. Mix until combined and be careful not to overmix, as this can lead to dense cupcakes!

Step 4: Fill and bake

Using a spoon or ice cream scoop, evenly distribute the batter among the cupcake liners, filling them about ⅔ full. Bake for 16-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, meaning it's safe to eat! Allow cupcakes to cool completely before frosting, or the frosting will melt!

Step 5: Preparing frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar 1 cup at a time, and beat until well combined. Then, add heavy cream. Finally, add vanilla extract and cinnamon! Continue mixing until the frosting is smooth with no lumps. 

Step 6: Frosting cupcakes

Using a piping bag for this can allow you to make spiral designs on the cupcakes, or have an overall cleaner look. For a more simple and quick approach, use a spatula to simply spread the frosting across the tops. Add sprinkles or more cinnamon if needed or desired!  

Storing cupcakes properly-

Once frosted, they can be stored in the refrigerator for up to 5 days!! Letting the cupcakes come to room temperature before serving allows them to have their best flavor and texture, although this can depend on personal preference because I like them better when chilled!