Description

Pumpkin spice cake cupcakes with nutmeg cream are the perfect autumn treat, offering a delightful blend of warm spices and sweet pumpkin flavor. These moist, fluffy cupcakes are topped with a rich nutmeg frosting that enhances their seasonal charm. Ideal for gatherings or cozy afternoons, they promise to please your taste buds and bring the essence of fall to your table.

Ingredients

Scale

1 cup all-purpose flour
1 cup canned pumpkin puree
3/4 cup granulated sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup unsalted butter (softened)
1/4 cup heavy cream
1 cup powdered sugar (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat softened butter and sugar until fluffy. Add eggs one at a time and mix in the pumpkin puree until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fill cupcake liners two-thirds full and bake for about 18-20 minutes or until a toothpick comes out clean.
For the frosting, whip heavy cream with powdered sugar and nutmeg until soft peaks form. Top each cupcake once cooled.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (60g)
Calories: 210
Sugar: 12g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: To customize your cupcakes, consider adding chocolate chips or nuts for extra texture. For a lighter flavor profile, substitute nutmeg with cinnamon or allspice in the frosting.