The aroma of freshly baked Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream wafts through the air, promising a delightful treat that dances on the palate. easy pumpkin pancakes recipe Imagine biting into a fluffy cupcake, where the rich flavors of pumpkin spice mingle with creamy, dreamy frosting—it’s like autumn wrapped in a little cake.
As I recall my first attempt at making these cupcakes, I remember my kitchen turning into a mini pumpkin festival. Friends and family gathered around, eager to taste the result. Let me tell you, their reactions were priceless—a mixture of awe and disbelief as they devoured these treats like they were the last morsels on earth!
Why You'll Love This Recipe
- These Pumpkin Pie Cupcakes are simple to prepare and bursting with flavor, making them perfect for any fall gathering
- Visually stunning, they bring a festive spirit to any table
- The rich cream cheese whipping cream adds a luxurious touch that elevates every bite
- Versatile enough for holidays or casual get-togethers, they’re sure to impress your guests!
I made these cupcakes at last year’s Thanksgiving, and everyone kept asking for seconds—it was a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Look for 100% pure pumpkin puree; avoid pumpkin pie filling for accurate flavor.
- All-Purpose Flour: Use unbleached flour for better texture; it helps create fluffy cupcakes.
- Granulated Sugar: Regular sugar sweetens the batter beautifully; feel free to adjust based on your preference.
- Baking Powder: Fresh baking powder ensures your cupcakes rise perfectly and stay light.
- Ground Cinnamon: This is key for that warm autumn flavor; fresh ground offers the best taste. cinnamon honey butter recipe.
- Ground Nutmeg: Just a pinch adds depth and complexity—think cozy sweater vibes!
- Eggs: Room temperature eggs blend more easily into your batter for an airy texture.
- Butter: Use unsalted butter to control salt levels; melt it first for easy mixing.
- Cream Cheese: Softened cream cheese makes for a smooth frosting that’s irresistible. For more inspiration, check out this Brown Butter Pecan Pie Bars recipe.
- Heavy Whipping Cream: This creates the lightest, fluffiest whipped topping—perfectly indulgent!
- Vanilla Extract: Pure vanilla extract enhances all the flavors beautifully; skip imitation if possible.
- Powdered Sugar: Essential for sweetening the frosting while keeping it fluffy.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners for easy removal later.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined. The comforting aroma will fill your kitchen!
Create the Batter: In another bowl, mix together canned pumpkin puree, melted butter, eggs, and vanilla extract until smooth. Slowly add dry ingredients to wet ingredients until just combined.
Fill Your Liners: Spoon the batter into prepared cupcake liners until they’re about two-thirds full. Resist the urge to overfill—trust me!
Bake Away! Place in preheated oven and bake for about 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly during this time!
Prepare the Frosting: While cupcakes cool completely, beat softened cream cheese in a bowl until creamy. Gradually add heavy whipping cream and powdered sugar until fluffy and combined.
Strongly resist eating all the frosting directly from the bowl—it’s hard but necessary!
Frost Your Cupcakes: Once cooled, generously frost each cupcake with cream cheese whipping cream using a piping bag or simply spread it on with a spatula.
Now stand back and admire your work before diving in!
Enjoy these delightful Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream at your next gathering or just because you deserve something special today! pumpkin creme brulee delight.
You Must Know
- These Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream are a delightful twist on classic dessert
- The aroma of pumpkin spice fills the air, making them perfect for cozy gatherings or holiday celebrations
- Serve them warm for a memorable treat that everyone will love
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the dry ingredients first, then blend in the wet ones smoothly to avoid lumps. This ensures even baking and a fluffy texture.
Add Your Touch
Consider adding chocolate chips or pecans for a unique flavor twist. You can also experiment with different spices like nutmeg or allspice to enhance the pumpkin’s natural sweetness. pumpkin chocolate chip hummus.
Storing & Reheating
Store any leftover cupcakes in an airtight container in the fridge for up to five days. To reheat, pop them in the microwave for about 10-15 seconds for that just-baked warmth.
Chef's Helpful Tips
- For perfect pumpkin pie cupcakes, always use fresh ingredients and check for doneness with a toothpick
- Remember, over-mixing can lead to dense cupcakes, so mix gently!
- Also, let them cool completely before frosting to prevent melting
Creating these cupcakes was a delightful experience when my friends raved about how they tasted like autumn on a plate; their smiles made all the effort worthwhile.
FAQ
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree makes baking easier and gives great results. For more inspiration, check out this Pumpkin Snickerdoodle Bites recipe.
How long do these cupcakes last?
They stay fresh in the fridge for about five days when stored properly.
Can I freeze these cupcakes?
Yes! Freeze them without frosting for up to three months; thaw before serving.
Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
Description
Indulge in the autumn flavors of these Pumpkin Pie Cupcakes, topped with a luscious cream cheese whipping cream. Each bite delivers a delightful blend of pumpkin spice and creamy frosting, making them perfect for fall gatherings or cozy evenings at home. Easy to make and visually stunning, these cupcakes are sure to impress your guests and become a seasonal favorite!
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and 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, melted butter, eggs, and vanilla until smooth. Gradually add dry ingredients to wet ingredients until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before preparing the frosting by beating cream cheese until creamy. Gradually add heavy whipping cream and powdered sugar until fluffy.
- Frost cooled cupcakes generously using a piping bag or spatula.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 245
- Sugar: 22g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
