Description
Pumpkin Spice Fall Baby Shower Cupcakes are a sweet way to celebrate! These moist cupcakes with cream cheese frosting bring autumn cheer to any baby shower.
Ingredients
Scale
- For the Pumpkin Spice Cupcakes:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- ½ cup (120ml) vegetable oil
- Essential Flavor Boosters:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- For the Dreamy Cream Cheese Frosting:
- ½ cup (113g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Sweet Shower Toppings:
- Baby shower sprinkles
- Edible glitter (optional)
Instructions
- Get Ready, Get Set:: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. I always forget this first step, honestly. My oven takes ages to warm up, so now I do it even before I get out the flour. It’s a small thing, but it saves so much “why isn’t this done yet?!” frustration later when you’re ready to bake these Fall Baby Shower Cupcakes.
- Dry Mix Magic:: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and pumpkin pie spice. Don’t skip the whisking; it makes sure all those delicious spices are evenly distributed throughout your batter. I once just stirred it with a spoon, and some cupcakes had a spice explosion while others were… bland. Oops, big mistake!
- Wet Wonders:: In a separate medium bowl, combine the pumpkin puree, large eggs, vegetable oil, and vanilla extract. Make sure your eggs are room temperature if you can remember; it really does make a difference in how everything blends together smoothly. I’m usually too impatient for that, but when I do remember, the batter is so much creamier, you can actually feel the difference.
- Bringing it Together:: Gently fold the wet ingredients into the dry ingredients. *Gently* is the key here, friends. Overmixing is my nemesis; it makes cupcakes tough, and no one wants a tough cupcake, especially for a baby shower! I swear I can almost hear the gluten protesting if I go too far with the spatula. Just mix until just combined, no more.
- Bake ‘Em Up:: Divide the batter evenly among your lined muffin cups, filling each about two-thirds full. Pop them into the preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. The smell that starts wafting through your kitchen? That’s autumn calling, honestly, and it’s the best part of making these Fall Baby Shower Cupcakes.
- Frosting Fun:: While the cupcakes cool completely on a wire rack, whip up that luscious cream cheese frosting. In a medium bowl, beat the softened unsalted butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, then beat in the vanilla extract until light and fluffy. Make sure your butter and cream cheese are softened—seriously, don’t try to rush this; cold cream cheese is a lumpy nightmare. I learned that the hard way, trying to beat rock-hard cream cheese into submission. It didn’t work, obviously.
- Decorate with Love:: Once the Fall Baby Shower Cupcakes are completely cool (this is crucial, trust me, warm cupcakes melt frosting into a sad puddle), pipe on your cream cheese frosting and add your adorable baby shower sprinkles. This is where the fun really begins! I love seeing all the tiny colors and shapes come together, making each cupcake a tiny celebration. Get creative!