Thanksgiving Themed Cupcakes
Delightful cupcakes infused with pumpkin and warm spices, topped with creamy frosting, perfect for Thanksgiving celebrations.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Essential for structure and texture.
- 1 cup sugar Sweetens and enhances flavor.
- 0.5 cups unsalted butter, softened Adds richness and moisture.
- 2 large eggs Binds the ingredients together.
- 1 cup pumpkin puree Provides flavor and moisture.
- 1 teaspoon baking powder Helps the cupcakes rise.
- 1 teaspoon baking soda Works with the acidic pumpkin to create lightness.
- 1 teaspoon ground cinnamon Infuses that classic fall flavor.
- 0.5 teaspoon ground nutmeg Complements the pumpkin beautifully.
- 0.25 teaspoon salt Enhances sweetness.
- 0.5 teaspoon vanilla extract Adds depth and flavor.
Frosting and Decor
- 1 cup cream cheese frosting A creamy, tangy topping that perfectly balances the sweetness.
- decorative sprinkles or festive toppings Adds a visual appeal and fun.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your cupcake pan with liners.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then add pumpkin puree and vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
Baking
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooling and Frosting
- Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost each cupcake with cream cheese frosting and add decorative toppings.
Serving
- Serve your beautifully decorated cupcakes on a platter.
Notes
For dietary restrictions, modify using gluten-free flour for gluten-free options or dairy-free alternatives for vegan recipes.