Pumpkin Pie Cupcakes
These delightful cupcakes bring the warm flavors of pumpkin pie in a convenient format that everyone will love. Perfect for fall gatherings or cozy weekends with family!
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
Ingredients
Cupcake Batter:
- 15 oz can pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Cream Cheese Topping:
- 8 oz cream cheese
- 1/2 cup sugar for cream cheese
- 1 1/2 cups heavy whipping cream
Instructions
- Start by preheating your oven to 350°F and lining a muffin tin with 12 cupcake liners.
For Cupcakes:
- In a mixing bowl, combine pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Mix until the mixture is smooth and well blended.
- In another bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Gradually incorporate the dry mixture into the pumpkin blend until just combined.
- Distribute approximately 1/3 cup of the batter into each cupcake liner. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cupcakes cool down, then place them in the refrigerator for at least 30 minutes to firm up.
For Cream Cheese Topping:
- In a bowl, beat together the cream cheese and sugar until silky. Gradually add the heavy whipping cream and continue mixing until stiff peaks appear.
- Finally, spread or pipe the cream cheese topping over the chilled cupcakes just before serving.