Description
Indulge in the cozy flavors of fall with these Pumpkin Spice Cake Cupcakes topped with heavenly Nutmeg Cream. Each bite offers a delightful blend of warm spices and creamy sweetness, perfect for autumn gatherings or as a comforting treat at home. Easy to make and versatile for any dietary preference, these cupcakes will transport you to pumpkin patches and crisp evenings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 1 cup powdered sugar (for frosting)
- 2 tbsp unsalted butter, softened (for frosting)
- 1 tsp ground nutmeg (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time followed by pumpkin puree; mix well.
- Gradually combine dry ingredients into the wet mixture until just mixed—avoid overmixing.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow cooling on a wire rack before frosting.
- For the nutmeg cream frosting, beat together powdered sugar, softened butter, and nutmeg until smooth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg