Pumpkin Spice Cupcakes With Cream Cheese Frosting
Pumpkin spice cupcakes with cream cheese frosting are the perfect fall-inspired treat to celebrate any birthday party. These moist and flavorful cupcakes are infused with warm spices and topped with a rich and creamy frosting that will delight your guests. They are not only delicious but also visually appealing, making them an ideal addition to your dessert table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ½ tsp |
| Pumpkin puree | 1 cup (canned or fresh) |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Cream cheese | 8 oz (softened) |
| Unsalted butter | ½ cup (softened) |
| Powdered sugar | 3 cups |
| Milk | 2 tbsp |
| Ground cinnamon (for topping) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly amongst the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until creamy, then gradually add powdered sugar and milk until smooth.
- Frost the cooled cupcakes with cream cheese frosting and sprinkle with ground cinnamon if desired. Enjoy!
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Caramel Apple Cupcakes
Caramel apple cupcakes are a delightful twist on the classic fall dessert that combines moist apple-flavored cupcakes with a rich caramel frosting. These cupcakes embody the sweet and savory essence of autumn, making them a perfect addition to any birthday party celebration. Decorated with caramel drizzle and apple chunks, they are sure to impress guests of all ages.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Apples (peeled and diced) | 1 cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Caramel sauce | ½ cup |
| Unsalted butter | ½ cup (softened) |
| Cream cheese | 8 oz (softened) |
| Powdered sugar | 2 cups |
| Milk | 2 tbsp |
| Extra caramel sauce (for topping) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and diced apples.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool on a wire rack before frosting.
- For the frosting, beat the cream cheese and butter together until smooth, then gradually add powdered sugar and milk until fluffy.
- Frost each cupcake with the cream cheese frosting and drizzle with caramel sauce before serving. Enjoy!
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Maple Pecan Cupcakes
Maple pecan cupcakes are a delightful dessert that beautifully combines the rich flavors of maple syrup and crunchy pecans. These moist and flavorful cupcakes are topped with a creamy maple buttercream frosting, making them an ideal choice for birthday parties, especially in the fall or winter months. Guests will love the nutty undertones and sweet maple flavor in each delicious bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Chopped pecans | ½ cup |
| Maple syrup | ½ cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Unsalted butter | ½ cup (softened) |
| Powdered sugar | 2 cups |
| Milk | 2 tbsp |
| Extra chopped pecans (for topping) | Optional |
Cooking Steps:
- 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, baking soda, cinnamon, and salt.
- In a separate bowl, combine the vegetable oil, eggs, maple syrup, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined and fold in chopped pecans.
- Divide the batter among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Once cooled, prepare the maple buttercream by mixing softened butter with powdered sugar and milk, then adding maple syrup.
- Frost each cupcake with the maple buttercream and sprinkle extra chopped pecans on top. Enjoy!
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Chai Tea Latte Cupcakes
Chai Tea Latte Cupcakes are a warm and aromatic dessert inspired by the beloved spiced beverage. These cupcakes infuse the rich flavors of chai tea with a soft, moist cake texture, perfect for celebrating a birthday at any time of the year. Topped with a smooth and creamy chai-infused frosting, these cupcakes are sure to impress your guests and bring a touch of cozy to your party.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | ½ tsp |
| Ground cardamom | ½ tsp |
| Ground cloves | ¼ tsp |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Whole milk | ½ cup |
| Chai tea (brewed and cooled) | ½ cup |
| Powdered sugar | 2 cups |
| Heavy cream | 2 tbsp |
| Extra spices (for topping) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
- In another bowl, cream together the softened butter and sugar until light and fluffy, then add the eggs, milk, and brewed chai tea, mixing until combined.
- Gradually incorporate the dry ingredients into the wet ingredients until just mixed.
- Fill the cupcake liners with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool, then make the chai frosting by beating together powdered sugar, butter, and heavy cream until fluffy, adding extra chai flavors if desired.
- Frost each cooled cupcake and sprinkle with extra spices for garnish. Enjoy!
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Harvest Corn Cupcakes
Harvest Corn Cupcakes are a delightful autumn-inspired treat that showcases the sweetness of fresh corn and the warmth of seasonal spices. These moist and flavorful cupcakes are perfect for celebrating fall birthdays or any festive occasion. Topped with a creamy corn-infused frosting, these unique cupcakes will surprise and delight your guests with their lovely taste and beautiful presentation.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Whole milk | ½ cup |
| Fresh corn kernels | 1 cup (or 1 can) |
| Powdered sugar | 2 cups |
| Heavy cream | 2 tbsp |
| Cornmeal | ¼ cup |
| Extra corn kernels (for topping) | Optional |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter and sugar until light, then add the eggs, milk, and fresh corn, mixing until well combined.
- Gradually blend the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fill the cupcake liners with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool before making the frosting by beating together the powdered sugar, butter, and heavy cream until fluffy and creamy.
- Frost each cupcake and top with extra corn kernels if desired. Enjoy!
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Cranberry Orange Cupcakes
Cranberry Orange Cupcakes are a vibrant and zesty dessert that perfectly balances the tartness of cranberries with the invigorating flavor of oranges. These festive cupcakes are an excellent choice for celebrations, holiday parties, or any occasion where you want to impress your guests with a delicious and beautiful treat. Topped with an orange-flavored buttercream, these cupcakes are sure to be a hit!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | ½ tsp |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Whole milk | ½ cup |
| Fresh cranberries (chopped) | 1 cup |
| Zest of 1 orange | 1 tsp |
| Powdered sugar | 2 cups |
| Orange juice | 2 tbsp |
| Heavy cream | 2 tbsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add in eggs, milk, orange zest, and chopped cranberries, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fill the cupcake liners with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool, then make the frosting by beating together the powdered sugar, butter, orange juice, and heavy cream until smooth and fluffy.
- Frost each cupcake with the orange buttercream and garnish with additional orange zest or whole cranberries if desired. Enjoy!
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Spice Cake Cupcakes With Cinnamon Buttercream
Spice Cake Cupcakes with Cinnamon Buttercream are the perfect combination of warm spices and sweet frosting, making them a delightful treat for any birthday gathering. These moist and flavorful cupcakes are infused with a blend of cinnamon, nutmeg, and ginger, and the creamy cinnamon buttercream adds an extra layer of indulgence. They’re sure to be a favorite among guests of all ages!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ½ tsp |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Whole milk | ½ cup |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 tsp |
| Heavy cream | 2 tbsp |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and spices.
- In another bowl, cream softened butter until fluffy, then add eggs and milk, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mix until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before making the frosting by beating together powdered sugar, softened butter, cinnamon, heavy cream, and vanilla extract until smooth.
- Frost the cooled cupcakes with the cinnamon buttercream and garnish with a sprinkle of cinnamon if desired. Enjoy!
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S’mores Cupcakes With Toasted Marshmallow Topping
S’mores Cupcakes with Toasted Marshmallow Topping are a deliciously decadent dessert that brings the classic campfire treat to life in cupcake form. These rich chocolate cupcakes are filled with a graham cracker crust and topped with a fluffy, toasted marshmallow frosting, making them an irresistible option for any birthday celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Granulated sugar | 1 cup |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Whole milk | 1/2 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 tsp |
| Miniature marshmallows | 1 cup |
| Graham cracker crumbs | 1 cup |
| Unsalted butter (softened) | 1/2 cup |
| Powdered sugar | 3 cups |
| Heavy cream | 2 tbsp |
| Extra mini marshmallows for topping | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fill each cupcake liner halfway with batter, then add a few mini marshmallows on top. Cover with additional batter until three-quarters full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the frosting, beat together softened butter, powdered sugar, and heavy cream until fluffy. Beat in additional marshmallows until well mixed.
- Frost the cooled cupcakes and top with extra mini marshmallows. Use a kitchen torch to toast the marshmallows lightly for that classic s’mores flavor. Enjoy!
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Nutella Stuffed Chocolate Pumpkin Cupcakes
Nutella Stuffed Chocolate Pumpkin Cupcakes are a delightful fusion of rich chocolate and the warm, comforting flavors of pumpkin spice. These cupcakes feature a moist chocolate pumpkin base, featuring a hidden center of creamy Nutella that oozes out with every bite. Topped with a luscious cream cheese frosting, they are perfect for any birthday bash or fall celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/4 tsp |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 tsp |
| Nutella | 1 cup |
| Cream cheese (softened) | 8 oz |
| Unsalted butter (softened) | 1/2 cup |
| Powdered sugar | 3 cups |
| Milk | 2 tbsp |
| Ground cinnamon (for topping) | 1/4 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, spices, and salt.
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla until blended.
- Combine the dry ingredients with the wet mixture until just combined.
- Fill each cupcake liner halfway, then add a teaspoon of Nutella in the center, topping with additional batter to fill three-quarters full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat together softened cream cheese, butter, powdered sugar, and milk until smooth.
- Frost the cooled cupcakes and sprinkle with ground cinnamon for an extra touch. Enjoy!
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Miniature Pumpkin Cheesecake Cupcakes
Miniature Pumpkin Cheesecake Cupcakes are a delightful blend of creamy cheesecake and spiced pumpkin flavors, making them perfect for any birthday celebration, especially during the fall season. These mini cupcakes combine a flavorful pumpkin base with a rich cheesecake filling and are finished with a dollop of whipped cream for an extra touch.
| Ingredients | Quantity |
|---|---|
| Cream cheese (softened) | 8 oz |
| Granulated sugar | 1/2 cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1/4 cup |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Mini graham cracker crusts | 12-15 pieces |
| Whipped cream (for topping) | As desired |
Cooking Steps:
- Preheat the oven to 325°F (163°C) and line a mini muffin tin with cupcake liners.
- In a mixing bowl, beat the cream cheese and sugar together until smooth, then add in the eggs, pumpkin puree, and spices mixing well.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the cream cheese mixture until just combined.
- Place a mini graham cracker crust at the bottom of each liner and spoon the pumpkin cheesecake batter on top, filling each liner about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until the centers are set. Remove from the oven and let cool completely.
- Once cooled, top with whipped cream and enjoy these delightful miniature treats!
Fall-themed Funfetti Cupcakes
Fall-themed Funfetti Cupcakes are a festive twist on the classic funfetti cupcakes, incorporating warm autumn spices and colorful sprinkles that evoke the spirit of the season. These delightful treats are perfect for birthday celebrations in the fall, offering a sweet and cheerful way to celebrate while enjoying the flavors of autumn.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 1/2 cups |
| Baking powder | 1 tbsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 1 cup |
| Eggs | 3 large |
| Milk | 1 cup |
| Vanilla extract | 1 tsp |
| Fall-themed sprinkles | 1/2 cup |
| Whipped cream (for topping) | As desired |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add softened butter, eggs, milk, and vanilla extract, mixing until the batter is smooth and well-combined.
- Gently fold in the fall-themed sprinkles until evenly distributed.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before topping with whipped cream and additional sprinkles, if desired. Enjoy!
