Pumpkin Cupcakes

Ready to eat delicious pumpkin cupcake with a cinnamon cream cheese frosting.

5 from 14 votes

The most delightful Pumpkin Cupcakes, topped with a luscious and easy cinnamon-cream cheese frosting. Simply irresistible!

Prep Time25

Cook Time20

Total Time45

Course: Dessert, Vegetarian

Cuisine: American

Keyword: pumpkin cupcakes

Servings: cupcakes

Author: Chelsea Lords

Cost: $6.74

Equipment

Muffin pan with liners

Ingredients

Cupcakes

3/4 cup unsalted butter softened
1-1/2 cups granulated sugar
1 cup brown sugar lightly packed
3 large eggs
1 (15-ounce) can pumpkin
1 cup buttermilk divided, see note 1
1 teaspoon vanilla extract
2-1/3 cups flour see note 2
1 tablespoon pumpkin pie spice
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Frosting

1 (8-ounce) package cream cheese softened
1/2 cup unsalted butter softened
4 cups powdered sugar
1-1/2 teaspoons vanilla extract
2 teaspoons ground cinnamon

US - Metric

Instructions

Preheat oven to 350℉. Line a muffin pan with paper liners and set aside.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract.
In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk to use up the remaining 3/4 cup buttermilk.
Fill the prepared muffin pan liners 3/4 full, this batter should make exactly enough for 24 cupcakes. Bake in the center of the oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy (see note 3). Add powdered sugar, vanilla, and cinnamon. Beat until completely smooth.
Frost the cooled cupcakes. Best within 2–3 days.

Video

Notes

Note 1: To make homemade buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 cup regular milk and let sit for 5 minutes.

Note 2: When measuring the flour, be sure to spoon the cup full and level so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes, and too little flour and these cupcakes will likely sink and be too wet. Mix the dry and wet ingredients until just combined. Over-mixing will result in dense cupcakes.

Note 3: For the perfect frosting, make sure the cream cheese and butter are softened at room temperature. I leave both at room temperature on the counter for 1–2 hours before making the frosting. Avoid rushing the softening of the cream cheese and butter or you'll end up with grainy and clumpy frosting.

Source: Recipe adapted from Taste of Home

Nutrition