Pumpkin Pie Cupcakes With Cream Cheese Whipping Cream Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and line a muffin tin with cupcake liners.
• STEP 2.In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• STEP 3.In another bowl, beat together butter, sugar, eggs, and vanilla extract until creamy.
• STEP 4.Add the pumpkin puree to the wet ingredients and mix until well combined.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Scoop the batter into the cupcake liners, filling each about 2/3 full.
• STEP 7.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Let the cupcakes cool completely before frosting.
• STEP 9.To make the cream cheese whipping cream, beat together cream cheese, powdered sugar, vanilla extract, and heavy cream until light and fluffy.
• STEP 10.Frost the cooled cupcakes with the cream cheese whipping cream.
• STEP 11.Serve and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• Do not overmix the batter to avoid dense cupcakes.
• You can sprinkle some cinnamon or pumpkin spice on top of the frosting for decoration.

Storage and Serving

• Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Serve the cupcakes at room temperature for the best taste and texture.