Pumpkin Cupcakes Recipe Demonstration - Joyofbaking.com

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (180°C) and prepare a 12-cup muffin pan with paper liners or nonstick spray.

In a bowl, combine 1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 teaspoon ground cinnamon, 0.25 teaspoon ground ginger, and 0.25 teaspoon ground cloves. Whisk together until well mixed.

In an electric stand mixer with a paddle attachment, beat 0.5 cup unsalted butter until creamy and smooth.

Add 2 large eggs one at a time, along with 1 teaspoon vanilla extract, beating after each addition until incorporated.

Gradually add the dry ingredients alternately with 3/4 cup pumpkin puree, starting and ending with the dry ingredients, mixing on low speed to avoid flour spilling.

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely before making the frosting.

In the mixer, beat 4 ounces cream cheese and 2 tablespoons unsalted butter until smooth.

Add 0.5 teaspoon vanilla extract and 1.5 cups powdered sugar, sifting the sugar first to avoid lumps. Mix on low speed initially, then increase speed until light and fluffy.

Frost the cooled cupcakes using a spatula or a piping bag, optionally adding toppings like chopped nuts or toffee bits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens