Description
Delight in the cozy flavors of fall with these Pumpkin Spice Cake Cupcakes topped with velvety Nutmeg Cream. Each fluffy cupcake is infused with rich pumpkin and warm spices, making them perfect for autumn gatherings or just a sweet treat at home.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 2 large eggs
- For the Nutmeg Cream: 1 cup heavy cream
- ½ cup powdered sugar
- ½ tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Fill cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For the frosting, whip heavy cream until soft peaks form. Gradually add powdered sugar and nutmeg until stiff peaks form.
- Once cupcakes are cool, frost them generously with nutmeg cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg