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–+ servings
Pumpkin Cupcakes

Irresistibly Moist Pumpkin Cupcakes with Cream Cheese Frosting

These Pumpkin Cupcakes celebrate autumn with a moist texture and tangy cream cheese frosting, making them a delightful treat.
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Prep Time 15 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pumpkin Cupcake Ingredients
  • 1 cup Cake Flour can be substituted with all-purpose flour (use 1 cup + 2 tbsp)
  • 1 tbsp Baking Powder provides leavening
  • 1 tsp Baking Soda ensure it's fresh
  • 1/2 tsp Salt enhances flavor
  • 2 tsp Ground Pumpkin Pie Spice if out, use a blend of cinnamon, nutmeg, ginger, and cloves
  • 1/2 cup Unsalted Butter soften first for easier mixing
  • 1 cup Granulated White Sugar key to soft bite
  • 1 large Egg room temperature eggs preferred
  • 1 tsp Vanilla Extract or 1/2 tsp vanilla bean paste
  • 1 cup Canned Pumpkin Puree avoid pumpkin pie filling
  • 1/2 cup Buttermilk homemade by mixing milk and lemon juice
Cream Cheese Frosting Ingredients
  • 1/2 cup Unsalted Butter should be softened
  • 8 oz Cream Cheese use cold for structure
  • 2 cups Powdered Sugar sift before adding
  • 1 tsp Ground Pumpkin Pie Spice adjust to taste

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • hand mixer
  • whisk
  • Cooling Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with 12 cupcake liners.
  2. Whisk together the cake flour, baking powder, baking soda, salt, and ground pumpkin pie spice in a small bowl until combined. Set aside.
  3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  4. Add the room temperature egg and vanilla extract, mixing until well incorporated.
  5. Gradually add the canned pumpkin puree, mixing on low speed until combined.
  6. Alternate adding the buttermilk and dry mixture to the pumpkin mixture, mixing gently until just combined.
  7. Fill the lined cupcake liners three-quarters full and bake for 17 to 19 minutes until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, beat the softened butter until fluffy, add cold cream cheese and mix until combined. Gradually add sifted powdered sugar and pumpkin pie spice.
  10. Pipe or spread the cream cheese frosting onto the cooled cupcakes and serve.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Store cupcakes in an airtight container for up to 3 days.

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