Pumpkin Spice Cupcakes With Cream Cheese Frosting

Ingredients and Weight:

• For the Cupcakes:
  • All-purpose flour: 2 cups (250g)
  • Baking powder: 1 teaspoon (5g)
  • Baking soda: 1 teaspoon (5g)
  • Ground cinnamon: 1 teaspoon (5g)
  • Ground ginger: 1/2 teaspoon (2.5g)
  • Ground cloves: 1/4 teaspoon (1.25g)
  • Salt: 1/4 teaspoon (1.25g)
  • Canned pumpkin puree: 1 cup (250g)
  • Granulated sugar: 1 cup (200g)
  • Brown sugar: 1/2 cup (100g)
  • Vegetable oil: 1/2 cup (125ml)
  • Large eggs: 2
  • Vanilla extract: 1 teaspoon (5ml)
• For the Cream Cheese Frosting:
  • Cream cheese, softened: 8 ounces (225g)
  • Unsalted butter, softened: 4 ounces (115g)
  • Powdered sugar: 4 cups (500g)
  • Vanilla extract: 1 teaspoon (5ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 18-20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

For the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fill the prepared muffin cups about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the tin for 10 minutes before removing them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, beating until smooth and fluffy.
3. Stir in the vanilla extract.

To Assemble the Cupcakes:

1. Pipe or spread the cream cheese frosting onto the cooled cupcakes.
2. Decorate with fall-themed sprinkles or edible gold flakes, if desired.

Nutritional Information:

• Per cupcake (without frosting):
  • Calories: 200
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Cholesterol: 100mg
  • Sodium: 150mg
  • Carbohydrates: 30g
  • Dietary Fiber: 3g
  • Sugar: 16g
  • Protein: 3g

Dish Characteristics:

• Moist and fluffy cupcakes
• Creamy and flavorful cream cheese frosting
• Warm and inviting pumpkin spice flavors
• Festive and perfect for fall gatherings

User Comments:

• "These cupcakes are absolutely delicious! The pumpkin spice flavor is perfectly balanced and the cream cheese frosting is creamy and not too sweet."
• "I love how easy these cupcakes are to make and they always turn out so beautifully. They're a hit at every party I bring them to."
• "These are the perfect Fall cupcakes. They're cozy, comforting, and satisfying."
• "I've made these cupcakes several times now and they're always a crowd-pleaser. They're also great for making ahead of time."
• "The cream cheese frosting is the star of these cupcakes. It's so smooth and fluffy, I could eat it by the spoonful!"

Special Precautions and Tips:

• For the best flavor, use fresh, pure pumpkin puree, not pumpkin pie filling.
• Don't overmix the batter, as this can result in tough cupcakes.
• Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
• Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.