Ingredients
Dry goods: All-purpose flour, baking soda, baking powder, salt
Sweeteners: Brown sugar, granulated sugar, maple syrup, molasses
Fats: Unsalted butter, vegetable oil
Binders: Eggs, pumpkin puree, applesauce, sour cream, buttermilk
Spices: Cinnamon, nutmeg, ginger, cloves, allspice
Flavorings: Vanilla extract, almond extract, citrus zest
Frostings: Cream cheese, buttercream, whipped ganache, maple glaze
Add-ins: Chopped nuts, toffee bits, chocolate chips, dried fruit
Instructions
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Preheat oven to 350°F.
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Line cupcake tins with paper liners or grease lightly.
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Mix dry ingredients (flour, baking powder/soda, spices, salt) in one bowl.
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Cream butter and sugar until light and fluffy.
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Add eggs, vanilla, and any puree or liquids.
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Combine wet and dry ingredients gradually until just mixed.
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Divide batter among cupcake liners (2/3 full).
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Bake for 18–24 minutes, or until a toothpick comes out clean.
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Cool completely before frosting.
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Frost and decorate as desired.
Notes
Don’t overmix: Especially with pumpkin and applesauce-based batters.
Use room temp ingredients: Ensures smoother mixing and fluffier cupcakes.
Cool completely before frosting: Warm cupcakes = melted frosting mess.
Invest in a good scoop: Keeps cupcake sizes uniform for even baking.