Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (280g)
- Baking powder: 2 teaspoons (10g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Ground ginger: 1/4 teaspoon (0.5g)
- Salt: 1/4 teaspoon (1g)
- Unsalted butter, softened: 1 cup (2 sticks or 227g)
- Granulated sugar: 1 3/4 cups (350g)
- Large eggs: 2
- Pumpkin puree: 1 can (15 ounces or 425g)
- Evaporated milk: 1 can (12 ounces or 355ml)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the pumpkin puree, evaporated milk, and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (Yield: 8 cupcakes)
- Calories: 350
- Total Fat: 15g (23%)
- Saturated Fat: 9g (45%)
- Cholesterol: 70mg (23%)
- Sodium: 260mg (11%)
- Total Carbohydrates: 50g (17%)
- Dietary Fiber: 2g (8%)
- Sugars: 32g
- Protein: 4g
Dish Characteristics:
- Moist and tender crumb
- Rich pumpkin flavor
- Warm and comforting spices
- Perfect for fall gatherings
User Comments:
- "These are the best pumpkin cupcakes I've ever had! They're incredibly moist and full of flavor."
- "The spices are perfectly balanced and give the cupcakes a delicious autumnal taste."
- "I love the creamy and smooth texture of the filling."
- "These cupcakes are a hit every time I make them."
- "They're the perfect dessert for a special occasion or just a cozy night in."
Special Precautions and Tips:
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- If you don't have evaporated milk, you can use regular milk.
- Do not overmix the batter, as this will result in tough cupcakes.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
