Perfect Pumpkin Cupcakes

Name: Perfect Pumpkin Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 24 serving
Ingredients: 2 cups all purpose flour; 3.4 ounce instant vanilla pudding; 2 tsp baking soda; ¼ tsp table salt; 1 TB ground cinnamon; 2 tsp ground ginger; ½ tsp nutmeg; ¼ tsp ground cloves; 1 cup salted butter; 1 cup granulated sugar; 1 cup light brown sugar; 4 large eggs; 1 tsp pure vanilla extract; 15 oz pure pumpkin puree; 1 recipe stabilized whipped cream; 4 tbsp coarse sugar; 1 tsp ground ginger

User Reviews

5.0

150 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
24
Calories
216 kcal
Course
Dessert, Baked Goods
Cuisine
International

Perfect Pumpkin Cupcakes

Iris Warren

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Rich and flavorful, these pumpkin cupcakes will have your family running to the kitchen. Your house will be filled with fall aromas.

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Ingredients

Servings

2 cups all purpose flour
3.4 ounce instant vanilla pudding powder from package
2 tsp baking soda
¼ tsp table salt
1 TB ground cinnamon
2 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
1 cup salted butter room temp
1 cup granulated sugar
1 cup light brown sugar packed
4 large eggs room temp
1 tsp pure vanilla extract
15 oz pure pumpkin puree

Stabilized Whipped Cream

1 recipe stabilized whipped cream

Ginger-Sugar Sprinkle

4 tbsp coarse sugar
1 tsp ground ginger

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Instructions

Preheat oven to 350F with rack on lower middle position. Line muffin tin with liners and set aside.
In a large bowl, whisk together the flour, pudding mix, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In the bowl of a stand mixer with paddle attachment, beat the butter and both sugars on medium-high until light and fluffy, about 3-4 min. Mixture should look pale yellow and texture should be airy.
Add eggs one at a time, incorporating into mixture individually. Add vanilla and pumpkin, beating until incorporated.
Using rubber spatula, fold the dry flour mixture into the wet butter mixture. Fold gently until just incorporated, with a few little streaks of flour here and there remaining. Distribute the batter evenly into lined muffin cups.
Bake until golden brown and toothpick inserted in center comes out with a few tender crumbs attached, 20-25 min. Do not over bake. Cool in pans 10 minutes and remove to wire rack to cool completely.
Frost with Stabilized Whipped Cream or use your favorite frosting. Srinkle liberally with coarse ginger-sugar for garnish. Cupcakes keep well in airtight container at a moderate room temp; leftovers may be frozen.

Notes

For a gluten-free version, use 1 to 1 Gluten Free Baking Flour.
Store-bought whipped cream tends to become runny after awhile, but stabilized whipped cream keeps its shape and holds well.
Instead of whipped cream, you can use your favorite buttercream frosting as well.
Feel free to sprinkle in some of your favorite add ins, including chocolate chips, diced apples, or chopped pecans.
If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition Information

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Calories 216kcal (11%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 51mg (17%) Sodium 218mg (9%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 3040IU (61%) Vitamin C 1mg (1%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 216 kcal

% Daily Value*

Calories	216kcal	11%
Carbohydrates	33g	11%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	51mg	17%
Sodium	218mg	9%
Potassium	80mg	2%
Fiber	1g	4%
Sugar	23g	46%
Vitamin A	3040IU	61%
Vitamin C	1mg	1%
Calcium	25mg	3%
Iron	1mg	6%