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Fall Cupcake

Delightful cupcakes bursting with the rich flavors of pumpkin and warm spices, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder Ensure baking powder is fresh for optimal rise.
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp pumpkin spice
Wet Ingredients
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened Can substitute with vegan alternatives.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
Topping
  • 1 cup cream cheese frosting Generously frost each cupcake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your muffin tin with paper liners.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.
  4. In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Stir in the pumpkin puree until fully blended.
  7. Gradually add the dry ingredient mix to the wet mixture, stirring gently until just combined.
  8. Divide the batter evenly into your prepared muffin tin, filling each liner about two-thirds full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
  1. Allow the cupcakes to cool for a few minutes before transferring them to a wire rack.
  2. Once cool, generously frost each cupcake with cream cheese frosting.

Notes

Substitutions: Use vegan alternatives for dairy-free options. Ensure to check oven temperatures to avoid overbaking and always cool before frosting.