Single Serve Pumpkin Cupcake
This web site makes use of affiliate hyperlinks which can earn fee for purchases made at no extra price to you.
In the event you’re craving a fall cupcake, however don’t really feel like making a complete batch, this single serve pumpkin cupcake is for you. It’s crammed with salted caramel and topped with a cinnamon cream cheese frosting–so, don’t fear. You’re not lacking out on taste.
Single Serve Pumpkin Cupcake with Cinnamon Cream Cheese Frosting
It was time. Time, for a single serve pumpkin cupcake crammed with salted caramel and topped with a dreamy cream cheese frosting. We all know you’re keen on the one serve sequence and simply since you’re making a candy deal with only for you, doesn’t imply you’ll be able to’t make a really particular dessert worthy of a bakery. This cupcake comes collectively in a single bowl, bakes off shortly after which is crammed with retailer purchased salted caramel. The toughest half is ready for the cupcake to chill so you’ll be able to prime it with a luscious cinnamon cream cheese frosting and dig into that superb caramel heart.
This picture is borderline NSFW (JUST KIDDING OBVIOUSLY) but in addition you’ll drool, so I’m warning you now.
Put together your self. Okay….3,2,1!
What elements do you want to make this single serve pumpkin cupcake?
You’ll want the identical elements you’d have to make a complete pumpkin cake, simply in approach smaller portions! This recipe is completely portioned to make 2 lovely pumpkin cupcakes, so you’ll be able to have one for you…and one for future you. Or you’ll be able to share with a buddy for those who’re feeling benevolent. Right here’s what you’ll have to whip these up:
- Pumpkin puree
- Granulated sugar
- Vegetable oil
- Egg white
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Ginger
- Salt
- Cream cheese
- Butter
- Powdered sugar
- Salted caramel sauce
Ideas for making the right caramel pumpkin cupcake
Don’t fear–we acquired you. This single serve recipe is tremendous easy to make, however these methods and ideas will assure you take advantage of moist, tender, pumpkin cupcakes each time.
- Be tremendous exact along with your measurements. I can not stress this sufficient! It’s so vital to measure exactly with single serve desserts. In a full measurement recipe a little bit discrepancy along with your measurements gained’t make an excessive amount of of a distinction, however with measurements this small it might drastically have an effect on the ultimate product!
- Be sure all of your elements are at room temperature. SO IMPORTANT. It will assist every thing come collectively easily and let you beat the air into the batter to get these fluffy cupcakes you’re on the lookout for.
- Don’t over combine your batter! Clearly you don’t need large clumps of straight flour in your batter, however as quickly as every thing is easy, resist the temptation to maintain mixing, and belief that you just’ve gotten sufficient air in it through the early phases.
- Beneath bake the cupcakes barely. Do not forget that baked items proceed to cook dinner as they settle down, so it’s okay in case your cupcakes are each so barely underdone earlier than taking them out of the oven. By the point they settle down they’ll be completely moist and tender.
- Let the cupcakes cool fully earlier than frosting. Now, pay attention. I do know that is onerous. I additionally am impatient and need to sink my little gremlin enamel into my baked good as quickly as they’re out of the oven, however with muffins it’s essential to allow them to cool earlier than topping with frosting or it is going to soften proper off!
Completely happy baking, my pumpkins!
Get pleasure from!
XXX
Prep Time: half-hour
Cook dinner Time: 20 minutes
Whole Time: 1 hour and 20 minutes
Yield: 2 cupcakes
Class: dessert
Technique: oven
Delicacies: american
Models:
Substances
For the cupcakes
- 3 tablespoons pumpkin puree
- 3 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg white
- 1/4 teaspoon vanilla extract
- 4 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon floor cinnamon
- 1/8 teaspoon floor nutmeg
- 1/8 teaspoon floor ginger
- 1/8 teaspoon salt
For the cinnamon cream cheese frosting
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/4 teaspoon floor cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 tablespoons salted caramel
Directions
- First, make the cupcakes. Preheat the oven to 350°F. Line two muffin cups of a regular measurement muffin tin with cupcake liners, then spray the muffin liners and the highest of the tin with cooking spray. Put aside.
- In a small mixing bowl, whisk collectively the pumpkin puree, granulated sugar, vegetable oil, egg white, and vanilla extract till easy and absolutely mixed. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk till mixed and no streaks of flour stay. Don’t over combine!
- Use a silicone spatula to scrape the batter evenly into the ready muffin cups. Bake till the cupcakes have domed up, resist mild stress if you press on them, and a butter knife inserted within the heart of a cupcake comes out with only a few moist crumbs hooked up, 18 to 22 minutes. Place the pan on a cooling rack and permit the cupcakes to chill barely within the pan earlier than eradicating from the pan and inserting immediately on the cooling rack to chill fully, about half-hour.
- Whereas the cupcakes cool, make the cinnamon cream cheese frosting. In a small mixing bowl, whisk collectively the softened cream cheese and butter till the combination is homogeneous and lightens in coloration barely, about 1 minute. Add the powdered sugar, cinnamon, vanilla extract, and salt and whisk till mixed and fluffy.
- Switch the frosting to a piping bag fitted with a small spherical tip (you may also spoon the frosting on prime). As soon as the cupcakes are cool, use a small sharp knife or a melon baller to chop out a 1 inch gap from the highest of every cupcake (you’ll be able to simply eat the small piece. That’s what I do!). fill the opening with a spoonful of caramel sauce. Pipe the frosting onto the 2 cupcakes. Devour!
