Spiced Pumpkin Delight Cupcakes
Indulge in these fluffy and moist Spiced Pumpkin Delight Cupcakes, a perfect treat for the fall season or any special occasion. Each cupcake is infused with warm pumpkin pie spice and rich pumpkin puree, delivering a delightful taste that is wonderfully complemented by a creamy and tangy cream cheese frosting. Ideal for gatherings, these cupcakes not only satisfy your sweet tooth but are also visually appealing with optional orange sprinkles or a hint of butterscotch on top. Share them with family and friends and enjoy the cozy flavors of autumn!
12
Servings
208
Calories
16
Ingredients
Ingredients
Flour
2 cups (sifted)
White Sugar
1 cup (unpacked)
Baking Powder
1 1/2 teaspoons (none)
Baking Soda
1 teaspoon (none)
Pumpkin Pie Spice
1 1/2 teaspoons (none)
Salt
1/2 teaspoon (none)
Eggs
2 (large, beaten)
Pumpkin Puree
1 cup (cooked and pureed)
Buttermilk
1/2 cup (none)
Vegetable Oil
1/4 cup (none)
Cream Cheese
250 g (softened)
Butter
1 tablespoon (softened)
Vanilla Extract
1 teaspoon (none)
Icing Sugar
1 cup (sifted)
Orange Sprinkles
to taste (optional)
Butterscotch Chips
1/2 cup (optional for mixing)
Instructions
1
Preheat your oven to 375°F (190°C). Line a muffin tin with large paper liners or spray with cooking spray.
2
In a large bowl, sift together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Whisk these dry ingredients until well combined and set aside.
3
In a separate bowl, whisk together the eggs until beaten. Add the pumpkin puree, buttermilk, and vegetable oil to the eggs, mixing well until smooth.
4
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are acceptable.
5
If desired, gently fold in the butterscotch chips into the batter.
6
Spoon the batter evenly into the prepared muffin cups, filling them nearly to the top.
7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8
Once baked, allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
9
In the meantime, prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the vanilla extract and sifted icing sugar, mixing until creamy and well combined.
10
Once the cupcakes are completely cool, spread the cream cheese frosting generously on top of each cupcake. Decorate with orange sprinkles or a butterscotch chip, if desired.
Nutrition Information
8g
Fat
33g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Delight Cupcakes?
They are fluffy and moist cupcakes infused with pumpkin pie spice and pumpkin puree, topped with cream cheese frosting.
How many cupcakes does this recipe yield?
This recipe makes 12 servings.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How long do the cupcakes need to bake?
Bake for 18-22 minutes or until a toothpick comes out clean.
What type of pumpkin should I use?
The recipe calls for 1 cup of cooked and pureed pumpkin puree.
What is the calorie count for one cupcake?
Each cupcake contains approximately 208 calories.
What are the main dry ingredients?
The dry ingredients include sifted flour, white sugar, baking powder, baking soda, pumpkin pie spice, and salt.
What ingredients are in the cream cheese frosting?
The frosting consists of softened cream cheese, softened butter, vanilla extract, and sifted icing sugar.
Is there a specific way to prepare the muffin tin?
Line the tin with large paper liners or spray it with cooking spray.
How many eggs are needed for the batter?
You will need 2 large, beaten eggs.
Can I add butterscotch to the recipe?
Yes, you can fold in 1/2 cup of butterscotch chips into the batter if desired.
How much fat is in each serving?
Each cupcake has 8g of fat.
What is the carbohydrate content per serving?
There are 33g of carbohydrates per cupcake.
How much protein is in these cupcakes?
Each cupcake provides 2.5g of protein.
What type of oil is recommended?
The recipe uses 1/4 cup of vegetable oil.
Should I sift the flour?
Yes, the recipe specifies using 2 cups of sifted flour.
How much buttermilk is required?
The recipe calls for 1/2 cup of buttermilk.
Can I overmix the batter?
No, you should stir the wet and dry ingredients gently until just combined; a few lumps are acceptable.
How high should I fill the muffin cups?
Fill the muffin cups nearly to the top with batter.
How long should cupcakes cool in the pan?
Allow them to cool in the pan for about 5 minutes before moving to a wire rack.
How do I prepare the frosting?
Beat softened cream cheese and butter until smooth, then add vanilla and icing sugar.
When should I frost the cupcakes?
Wait until the cupcakes are completely cool before spreading the frosting on top.
Are there any suggested toppings?
You can decorate them with orange sprinkles or a butterscotch chip.
How much pumpkin pie spice is used?
The recipe requires 1 1/2 teaspoons of pumpkin pie spice.
What is the amount of icing sugar in the frosting?
Use 1 cup of sifted icing sugar.
Is the cream cheese used cold?
No, the cream cheese should be softened for the frosting.
What is the amount of vanilla extract needed?
One teaspoon of vanilla extract is used in the frosting.
How much butter is in the frosting?
The recipe uses 1 tablespoon of softened butter.
Does the recipe include salt?
Yes, it includes 1/2 teaspoon of salt.
Are these cupcakes suitable for autumn?
Yes, they are described as a perfect treat for the fall season and autumn baking.