0 from 150 votes
Perfect Pumpkin Cupcakes
Rich and flavorful, these pumpkin cupcakes will have your family running to the kitchen. Your house will be filled with fall aromas.
Prep Time
20 mins
Cook Time
20 mins
Servings: 24
Calories: 216 kcal
Course:
Dessert , Baked Goods
Cuisine:
International
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.