Indulge in the cozy flavors of fall with these delightful Pumpkin Cupcakes with Whipped Cream. Bursting with the rich essence of pumpkin and warm spices, these cupcakes are the perfect treat for any autumn gathering or dessert table. Whether you’re hosting a festive dinner party or simply craving a seasonal sweet, these moist and flavorful cupcakes are sure to impress.
Ingredients:
- 1 15 oz. can pure pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all-purpose flour
- 2 tsp. pumpkin pie spice mix
- 1/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- Whipped cream for topping
Instructions:
- Preparation: Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Whisk until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice mix, kosher salt, baking soda, and baking powder until evenly distributed.
- Mix Batter: Pour the dry mixture into the bowl containing the wet ingredients. Mix the batter just until combined. Be careful not to overmix, as this can result in dense cupcakes.
- Fill Muffin Cups: Use a cookie scoop or spoon to evenly distribute the batter into the prepared muffin pan, filling each cup about two-thirds full. This ensures that the cupcakes rise properly without overflowing.
- Bake: Place the muffin pan in the preheated oven and bake for approximately 20 minutes or until the cupcakes are set. You can test for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re ready.
- Cool and Chill: Allow the cupcakes to cool in the muffin pan for about 30 minutes. Then, transfer them to a serving tray or plate and chill in the refrigerator for an additional 30 minutes. Chilling helps to set the cupcakes and enhances their flavor.
- Serve: When ready to serve, top each cupcake with a dollop of whipped cream and a sprinkle of pumpkin pie spice for an extra burst of flavor.
Nutrition (per serving):
- Serving Size: 1 cupcake
- Calories: 107 kcal
- Carbohydrates: 20 g
- Protein: 3 g
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 32 mg
- Sodium: 96 mg
- Potassium: 76 mg
- Fiber: 1 g
- Sugar: 14 g
- Vitamin A: 91 IU
- Vitamin C: 1 mg
- Calcium: 51 mg
- Iron: 1 mg
Tips:
- For added texture and flavor, consider mixing in chopped nuts such as pecans or walnuts into the batter.
- You can substitute the granulated sugar with brown sugar for a richer taste.
- Experiment with different spices in your pumpkin pie spice mix, such as cinnamon, nutmeg, ginger, and cloves, to customize the flavor profile to your liking.
- These cupcakes can be served warm or chilled, depending on your preference. They pair well with a hot cup of coffee or tea for a cozy treat.
- To make ahead, bake the cupcakes and store them in an airtight container in the refrigerator for up to 3 days. Just before serving, top with whipped cream and pumpkin pie spice.
Conclusion:
With their fluffy texture, aromatic spices, and creamy whipped topping, these Pumpkin Cupcakes with Whipped Cream are a true delight for the senses. Whether enjoyed as a dessert after a hearty meal or savored with a cup of coffee on a crisp autumn afternoon, these cupcakes capture the essence of fall in every bite. Share them with loved ones or savor them solo—either way, they’re guaranteed to bring warmth and joy to your autumn festivities.
Source of the picture : kitchen fun with my sons
