Description
These Pumpkin Cupcakes with Cream Cheese Frosting are soft, tender, and packed with cozy fall flavors. Topped with smooth, spiced cream cheese frosting, they’re perfect for any autumn occasion.
Ingredients
For the Cupcakes:
1 1/4 cups (140 g) cake flour, leveled
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
5 tablespoons (70 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup (122 g) canned pumpkin puree (not pie filling)
1/4 cup (60 ml) buttermilk
For the Cream Cheese Frosting:
3/4 cup (168 g) unsalted butter, softened
6 oz (170 g) cream cheese, cold
2 1/4 cups (293 g) powdered sugar, sifted
1 to 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Add the egg and vanilla, and mix until the batter is pale and smooth. Stir in the pumpkin puree on low speed.
- Combine All: Gradually add the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Bake: Fill each cupcake liner about 3/4 full. Bake for 17-19 minutes or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
- Make Frosting: Beat the softened butter until fluffy. Add the cold cream cheese and beat until smooth. Gradually sift in the powdered sugar while mixing on low. Add pumpkin pie spice and whip until fluffy.
- Frost and Serve: Pipe the frosting onto the cooled cupcakes using your favorite decorative tip. Serve and enjoy!
Notes
Use cake flour for an ultra-tender crumb
Be sure to use pure canned pumpkin, not pumpkin pie filling
Store cupcakes in an airtight container in the fridge for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
Nutrition
- Serving Size: Dessert
- Calories: 290
- Sugar: 25g
- Carbohydrates: 35g
- Protein: 3g