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For the Cupcakes: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp ground cloves - 1/2 tsp salt - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 cup pumpkin puree - 1 tsp vanilla extract For the Cream Cheese Frosting: - 8 oz cream cheese, softened - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 tsp vanilla extract - 1/4 tsp ground cinnamon (optional) You need these ingredients to make great pumpkin spice cupcakes. The mix of all-purpose flour and almond flour gives a nice texture. Baking powder and baking soda help them rise. The spices bring the warm flavors of fall right into your kitchen. You will love the sweet touch from both granulated and brown sugar. For the frosting, cream cheese and butter create a rich, creamy topping. Mixing in powdered sugar makes it sweet. Adding a hint of cinnamon gives it extra flavor. You can find the Full Recipe for step-by-step guidance. The cupcakes are perfect for any fall gathering or a cozy night in! - Preheat your oven to 350°F (175°C). - Line a muffin tin with cupcake liners. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup almond flour - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp ground cloves - 1/2 tsp salt This blend adds a warm spice that makes these cupcakes shine. - In another large bowl, beat together: - 1/2 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil Beat until smooth. Add in: - 2 large eggs - 1 cup pumpkin puree - 1 tsp vanilla extract Mix until everything is well combined. - Now, gently fold the dry mix into the wet ingredients. - Use a spatula to combine them just until you see no dry flour. Be careful not to overmix. This keeps your cupcakes light and fluffy! - Pour the batter into the lined muffin tin. Fill each liner about two-thirds full. - Bake in the preheated oven for 18-20 minutes. Check doneness with a toothpick. It should come out clean or with a few crumbs. - Let the cupcakes cool in the tin for about 5 minutes. - Then transfer them to a wire rack to cool completely. Prepare the cream cheese frosting while they cool. This is where the magic happens! For the full recipe, follow along with the instructions shared earlier. To keep your cupcakes fluffy, mix the batter gently. Overmixing can make them dense. When you combine the dry and wet ingredients, use a spatula. Fold the mixture until you see no dry flour. It's okay if there are a few lumps. This step is key to light and airy cupcakes. Store any leftover cupcakes in an airtight container. You can keep them at room temperature for up to two days. If you want to keep them longer, place them in the fridge. They stay fresh for about a week this way. Just be sure to let them come back to room temperature before eating. For perfect cream cheese frosting, start with softened cream cheese and butter. Beat them together until smooth. Gradually add powdered sugar while mixing on low speed. This helps to avoid a sugar cloud in your kitchen. If the frosting is too thick, add a tiny splash of milk. This will give you a creamy texture that spreads easily. For a bit of spice, you can mix in some ground cinnamon, too. For the full recipe, check out the section above! {{image_4}} You can change the spices in your cupcakes. Instead of classic pumpkin spice, try adding cardamom for a warm twist. You can also use allspice for a deeper flavor. Feel free to adjust the amounts to suit your taste. A little extra cinnamon can add a nice kick. Remember, spices can change the mood of your cupcakes! If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free mix. Almond flour works well too, adding a nutty flavor. For a vegan option, replace eggs with flax eggs or applesauce. Use plant-based butter and cream cheese for the frosting. These changes make your cupcakes friendly for everyone. Want to mix things up? Add chocolate chips or chunks to the batter. They melt and provide a delicious contrast. Caramel sauce drizzled on top can create a sweet surprise. You can even fold in nuts like pecans or walnuts for crunch. These little changes can make your pumpkin spice cupcakes even more delightful. For the complete recipe, check out the Full Recipe. To keep your frosted pumpkin spice cupcakes fresh, store them in an airtight container. Place them in the fridge. This helps the cream cheese frosting stay firm and tasty. Avoid stacking them to prevent smudging. You can enjoy them straight from the fridge or let them sit at room temperature for a bit before serving. If you want to save some cupcakes for later, freezing is a great option. First, frost the cupcakes and let them chill in the fridge for about 30 minutes. Then, wrap each cupcake in plastic wrap. Place them in a freezer-safe bag or container. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours or overnight in the fridge. This way, they remain moist and delicious. These pumpkin spice cupcakes can last about 3-5 days in the fridge. If frozen, they can stay fresh for up to 3 months. Always check for any changes in smell or texture before eating. Storing them properly helps keep their yummy taste and soft texture. For the full recipe, check the section above. Yes, you can use fresh pumpkin. Start by cooking the pumpkin. Cut it in half, scoop out the seeds, and roast it. Bake at 350°F (175°C) for 45-60 minutes until soft. Once it cools, mash it until smooth. You need about one cup of fresh puree. Keep in mind that fresh pumpkin may be a bit more watery. You might need to reduce other liquids in the recipe slightly. This adjustment helps achieve the right batter consistency. To make your cream cheese frosting more stable, use cold cream cheese and butter. Beat them well until fluffy. Gradually add powdered sugar, mixing on low speed. For added stability, you can mix in a bit of cornstarch. If you want a thicker frosting, add more sugar. Avoid overmixing, as this can make the frosting too soft. Chill the frosting for a bit before applying it to the cupcakes. This helps it hold its shape better. Yes, you can prepare these cupcakes ahead of time. Bake the cupcakes and let them cool completely. Store them in an airtight container at room temperature for up to three days. For longer storage, freeze them without frosting. Place them in a freezer-safe bag. They can last up to three months in the freezer. Frost them after thawing to keep the cream cheese fresh. For the full recipe, check the original directions above. You learned how to make delicious pumpkin cupcakes with cream cheese frosting. We covered ingredients, step-by-step instructions, and helpful tips. Remember to mix gently and store them properly to keep them fresh. Feel free to try different spice blends or dietary options for variety. Enjoy baking these treats, and share them with friends and family for smiles all around. Happy baking!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Indulge in the ultimate fall treat with these Pumpkin Spice Cupcakes topped with luscious Cream Cheese Frosting! These moist and flavorful cupcakes are infused with warm spices and irresistibly sweet. Perfect for any occasion, they’re easy to make and a guaranteed crowd-pleaser. Click through to discover the full recipe and impress your friends and family with this delightful dessert that celebrates the flavors of autumn!
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Ingredients
  

For the Cupcakes:

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 cup pumpkin puree

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 tsp vanilla extract

1/4 tsp ground cinnamon (optional for an extra hint of spice)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.

    In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt until well blended. Set the mixture aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together on medium speed until the mixture is smooth and well combined.

        Add in the eggs one at a time, mixing well after each addition. Then, incorporate the pumpkin puree and vanilla extract, continuing to mix until the batter is smooth and uniform.

          Slowly add the dry flour mixture to the wet ingredients. Fold the two mixtures together gently using a spatula or wooden spoon, mixing just until the flour is incorporated—be careful not to overmix to keep the cupcakes fluffy.

            Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full to allow for rising during baking.

              Place the muffin tin in the preheated oven and bake for 18-20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                After baking, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  While the cupcakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together using an electric mixer until the mixture is light, fluffy, and creamy.

                    Gradually add the powdered sugar, mixing on low speed until fully combined. Then stir in the vanilla extract and optional ground cinnamon, blending until the frosting is smooth and well mixed.

                      Once the cupcakes are completely cool, generously frost each cupcake with the cream cheese frosting. You can use a piping bag for a decorative finish or spread it on with a spatula.

                        Prep Time: 20 mins | Total Time: 50 mins | Servings: 12 cupcakes

                          - Presentation Tips: For a beautiful finish, sprinkle each frosted cupcake with a light dusting of cinnamon and add edible gold or pearl decorations for a touch of elegance. Enjoy the delightful flavors of fall!