Perfect Pumpkin Cupcakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
24
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Calories
216 kcal
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Course
Dessert, Baked Goods
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Cuisine
International
Perfect Pumpkin Cupcakes
Description
The recipe mixes all-purpose flour with vanilla instant pudding powder and traditional pumpkin pie spices including cinnamon, ginger, nutmeg, and cloves, lending distinctive autumnal warmth to the cupcakes. Butter and a combination of granulated and brown sugar are creamed until fluffy, then eggs, vanilla, and pumpkin puree are incorporated for moisture and richness.
Folding in the dry mixture carefully prevents overmixing, which ensures a light crumb. The cupcakes bake until just golden and a toothpick shows moist crumbs, avoiding dryness. After cooling, they are decorated with stabilized whipped cream which maintains shape longer than regular whipped cream. A coarse sugar and ground ginger sprinkle on top adds a pleasant crunch and extra spice.
These cupcakes are ideal for fall celebrations or anytime pumpkin flavor is desired in a handheld dessert. Variations including adding chocolate chips, diced apples, or nuts can be incorporated for texture and sweetness contrast. Gluten-free flour can substitute all-purpose flour for dietary needs.
Stabilized whipped cream keeps the topping firm and resistant to running, making these cupcakes suitable for transport or display. Homemade or store-bought buttercream can be used instead of whipped cream depending on preference.
Ingredients
- 2 cups all-purpose flour
- 3.4 ounce vanilla pudding mix powder from package, instant
- 2 tsp baking soda
- ¼ tsp table salt
- 1 TB ground cinnamon
- 2 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves ground
- 1 cup butter room temp, salted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 4 large egg room temp
- 1 tsp vanilla extract pure
- 15 oz pumpkin puree pure
Stabilized Whipped Cream
- 1 recipe Whipped Cream stabilized
Ginger-Sugar Sprinkle
- 4 tbsp sugar coarse
- 1 tsp ground ginger
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 gluten-free cupcakes, substitute all-purpose flour with 1-to-1 Gluten Free Baking Flour.
- Stabilized whipped cream is recommended to maintain shape longer than regular whipped cream when frosting.
- Buttercream frosting can be used instead of whipped cream as an alternative topping.
- Add-ins like chocolate chips, diced apples, or chopped pecans can be mixed into the batter to vary texture and flavor.
- Store leftover cupcakes refrigerated and consume within a few days for best freshness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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