Description
This Pumpkin Cupcake Recipe features moist, spiced cupcakes made with real pumpkin and warm pumpkin pie spices, topped with a luscious and easy cinnamon-cream cheese frosting. Perfectly sweet and comforting, these cupcakes are ideal for fall gatherings or anytime you crave a delicious seasonal treat.
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 puree
- 1 cup buttermilk, divided (see note 1)
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each addition. Then add the pumpkin puree, 1/4 cup of buttermilk, and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, ground ginger, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients in three parts. After each addition of dry ingredients, add 1/4 cup of the remaining buttermilk, mixing gently but thoroughly until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill Muffin Liners and Bake: Spoon the batter into the prepared muffin liners, filling each about 3/4 full. This batter makes exactly 24 cupcakes. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until fluffy, about 3-4 minutes. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, beating until the frosting is completely smooth and creamy.
- Frost the Cupcakes: Once the cupcakes are completely cooled, spread or pipe the cinnamon-cream cheese frosting on top. Serve fresh and enjoy! These cupcakes are best eaten within 2-3 days for optimal freshness.
Notes
- Note 1: To make homemade buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and let sit for 5 minutes before using.
- Note 2: When measuring flour, spoon it into the measuring cup and level it off to avoid adding too much or too little. Too much flour can make cupcakes dense, too little can cause them to sink.
- Note 3: For smooth frosting, ensure cream cheese and butter are softened at room temperature for 1–2 hours before beating. Rushing softening will result in grainy frosting.
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to a week or freeze for up to 3 months by wrapping each cupcake tightly in plastic wrap and foil.