Quick and Easy

Pumpkin Cupcakes with a Cream Cheese Frosting

Name: Pumpkin Cupcakes with a Cream Cheese Frosting | Recipes
Prep time: 45 min
Total time: 70 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour (250 mL); 1 tsp baking powder (5 mL); 1/2 tsp baking soda (2 mL); 1/2 tsp salt (2 mL); 1 tsp ground cinnamon (5 mL); 1/2 tsp ground ginger (2 mL); 1/2 tsp ground nutmeg (2 mL); 1/4 tsp ground cloves (1 mL); 1/2 cup unsalted butter, softened (125 mL); 1/2 cup packed brown sugar (125 mL); 1/4 cup granulated sugar (60 mL); 2 eggs; 1 cup canned pure pumpkin purée (250 mL); 1 tsp vanilla extract (5 mL); 2 tbsps milk (30 mL); 1 cup HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (250 mL); 3/4 cup HERSHEY'S CHIPITS Cream Cheese Flavoured Chips, divided (175 mL); 1 cup unsalted butter, softened (250 mL); 1 cup confectioners’ (icing) sugar, sifted (250 mL); 2 tbsps milk (30 mL); 2 tsps vanilla extract (10 mL); 1/4 tsp salt (1 mL); 1/4 cup HERSHEY’S Caramel Syrup (60 mL)

Details

Timing
Timing
Total:
Bake:: 25 Min.
Prep:: 45 Min.
Skill Level:: Beginner
Yields:: 12 cupcakes

With fragrant pumpkin pie spices, these moist and tender pumpkin cupcakes are topped with an irresistible creamy frosting.

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 25 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Cupcakes:
1 cup

all-purpose flour (250 mL)
1 tsp

baking powder (5 mL)
1/2 tsp

baking soda (2 mL)
1/2 tsp

salt (2 mL)
1 tsp

ground cinnamon (5 mL)
1/2 tsp

ground ginger (2 mL)
1/2 tsp

ground nutmeg (2 mL)
1/4 tsp

ground cloves (1 mL)
1/2 cup

unsalted butter, softened (125 mL)
1/2 cup

packed brown sugar (125 mL)
1/4 cup

granulated sugar (60 mL)
2

eggs
1 cup

canned pure pumpkin purée (250 mL)
1 tsp

vanilla extract (5 mL)
2 tbsps

milk (30 mL)
1 cup

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips (250 mL)
Frosting:
3/4 cup

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips, divided (175 mL)
1 cup

unsalted butter, softened (250 mL)
1 cup

confectioners’ (icing) sugar, sifted (250 mL)
2 tbsps

milk (30 mL)
2 tsps

vanilla extract (10 mL)
1/4 tsp

salt (1 mL)
1/4 cup

HERSHEY’S Caramel Syrup (60 mL)

Key Ingredients

HERSHEY'S CHIPITS Cream Cheese Flavoured Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Electric Mixer

Scraper

Oven

Heatproof Bowl

Piping bag

Star tip

Pot

Cupcake tin

Cupcakes: Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl.

Beat together butter, brown sugar and granulated sugar in large bowl with handheld electric mixer until light and fluffy. Beat in eggs, one at a time, incorporating well after each addition. Beat in pumpkin purée and vanilla.

Set mixer on low speed; beat in half the flour mixture. Beat in milk, scraping down bowl if needed. Beat in remaining flour mixture. Fold in HERSHEY’S CHIPITS Cream Cheese Flavoured Chips. Spoon or scoop batter into prepared muffin cups, filling almost full.

Bake for 20 to 25 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.

Frosting: Melt 1/2 cup (125 mL) HERSHEY’S CHIPITS Cream Cheese Flavoured Chips in heatproof bowl fitted over saucepan of barely simmering water until smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 1 to 2 minutes.)

Beat butter in medium bowl with handheld electric mixer until light and fluffy. Set mixer to low speed; beat in confectioners’ sugar, milk, vanilla and salt until smooth and blended.

Add melted chips; increase speed to high. Beat for 1 to 2 minutes or until frosting is light and fluffy. Transfer frosting to piping bag fitted with star tip.

Pipe frosting evenly over cupcakes. Drizzle with caramel syrup and garnish with remaining chips.

Variation:

For pumpkin latte cupcakes, stir 1 to 2 tbsps (15 to 30 mL) instant espresso powder into cake batter with the milk in Step 4.

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