Q1: What is the secret to a super moist pumpkin cupcake?

This recipe has two main secrets! First, the pumpkin purée itself adds a huge amount of natural moisture, which guarantees a tender crumb. Second, the use of the creaming method —beating the softened butter and sugar together until light and fluffy—incorporates air into the batter, which results in a wonderfully light and soft final texture.

Q2: Why did my cupcakes sink in the middle after I took them out of the oven?

Sunken cupcakes are usually a sign that they were slightly under-baked . The center of the cupcake didn't have enough time for its structure to fully set. The best way to test for doneness is to insert a wooden skewer or a toothpick into the very center of a cupcake—if it comes out clean, with no wet batter attached, they are ready.

Q3: How do I get my cream cheese frosting perfectly smooth and not lumpy?

The number one, non-negotiable secret is to make sure your block-style cream cheese and your butter are both fully softened to room temperature before you begin. Cold cream cheese is the primary cause of lumpy frosting. It's also a great idea to beat the cream cheese and butter together until they are perfectly smooth before you add the powdered sugar.

Q4: Can I make these cupcakes ahead of time?

Yes! The best make-ahead method is to prepare the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly just before your party, which will give you the freshest-tasting result with a perfect frosting texture.

Q5: Can I use a pre-made pumpkin pie spice blend instead of the individual spices?

Of course! To substitute the individual spices in this recipe (cinnamon, ginger, allspice, and nutmeg), you would use a total of 2 1/4 teaspoons of a pre-made pumpkin pie spice blend .

The Best Moist & Fluffy Pumpkin Cupcakes

The Best Moist & Fluffy Pumpkin Cupcakes (with Maple Cream Cheese Frosting!)

A classic recipe for moist and flavorful pumpkin cupcakes topped with a rich maple cream cheese frosting. The cupcake batter is a simple butter cake, enriched with pure pumpkin puree and a warm blend of spices including cinnamon, ginger, allspice, and nutmeg. The frosting is a simple but decadent mixture of cream cheese, butter, and pure maple syrup. The finished cupcakes are garnished with chopped, toasted pecans.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes (includes cooling time)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Cupcakes:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 stick (8 tablespoons) butter, softened
1/2 cup sugar
1/2 cup canned pure pumpkin puree
1 1/2 teaspoons pure vanilla extract
2 large eggs
For the Maple Cream Cheese Frosting:
One 8-ounce block cream cheese, at room temperature
2 tablespoons butter, at room temperature
2 tablespoons pure maple syrup
2 cups powdered sugar
Pinch of salt
Chopped toasted pecans, for topping

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Instructions

Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda, and 1/4 teaspoon of salt.
In a large bowl, use a hand-held mixer to beat the softened butter and sugar for 3 to 4 minutes, until light and fluffy.
Beat in the pumpkin puree and the vanilla extract. Then, slowly beat in the eggs, one at a time.
Incorporate the dry mixture into the wet mixture until thoroughly combined.
Using an ice cream scoop, fill each cupcake liner about 3/4 of the way full.
Bake for about 20 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
Make the Frosting and Decorate: In a large bowl, beat the room-temperature cream cheese, butter, maple syrup, and a pinch of salt until creamy.
Gradually add the powdered sugar and beat until thoroughly combined and smooth.
Frost the cooled cupcakes and top with chopped pecans.

Notes

Using softened or room-temperature butter and cream cheese is a key step for achieving a smooth, well-combined batter and frosting.
An ice cream scoop is a helpful tool for portioning the batter evenly among the cupcake liners.
It is crucial to let the cupcakes cool completely before frosting to prevent the frosting from melting.

Nutrition

Serving Size: 1 cupcake
Calories: 400-480
Sugar: 45-55 g
Sodium: 250-350 mg
Fat: 20-28 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 4-6 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/pumpkin-cupcakes/