Description
These moist and spiced pumpkin cupcakes are filled with a light whipped cream filling, making them a perfect fall treat. Topped with optional cream cheese frosting, they offer a delightful sweetness that will impress at any festive occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for the cream filling)
- Optional: Cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form (about 3-5 minutes).
- Be careful not to overwhip; keep the cream light and fluffy. Chill in the refrigerator until ready to use.
- Once the cupcakes are completely cool, cut a small cone shape out of the center of each cupcake, keeping the cut-out piece intact.
- Fill each cupcake with the whipped cream filling using a piping bag or a zip-top bag with the corner snipped off.
- Gently place the cut-out piece back on top of the filling to cover it.
Notes
- Make sure the cupcakes are completely cool before filling them to prevent the cream from melting.
- You can also experiment with different spices or add-ins like chocolate chips for a unique twist!
- Prep Time: 20 minutes
- Cook Time: 20 minutes