Description
A moist, spice-infused pumpkin cupcake topped with a vibrant and tangy red velvet cream cheese frosting. Perfect for autumn gatherings and Halloween celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Red gel food coloring
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
- Cream the softened butter and brown sugar together in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in the pumpkin puree and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet batter until just combined.
- Distribute batter evenly among the liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat cream cheese and butter together until smooth, then mix in powdered sugar and vanilla.
- Add red food coloring until the desired vibrant hue is achieved.
- Pipe the frosting in swirls onto the cooled cupcakes.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American