Pumpkin Spice Cupcakes with Cream Cheese Swirl
These moist, spiced pumpkin cupcakes are topped with a luscious cream cheese swirl, making them the perfect autumnal treat. The warm spices and tangy frosting create a harmonious balance that's both comforting and elegant.
Ingredients
Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 tsp pumpkin pie spice
- 0.5 tsp salt
- 1 cup pumpkin puree canned, not pumpkin pie filling
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 8 oz cream cheese softened, for frosting
- 0.5 cup unsalted butter softened, for frosting
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving. Make-Ahead: Bake cupcakes up to 2 days in advance; frost the day of serving. Variations: Add chopped pecans or walnuts to the batter for extra crunch. Substitute gluten-free flour blend for a gluten-free version. Serve with a drizzle of caramel sauce for an extra decadent touch.