If you are looking for a dessert that perfectly captures the cozy flavors of fall, this Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe is an absolute must-try. These cupcakes are moist and bursting with warm spices, while the luscious creamy pumpkin frosting on top adds the right touch of sweetness and velvety texture. Every bite feels like a little celebration of pumpkin goodness, making these cupcakes a delightful treat for any occasion or simply a way to bring a smile to your afternoon coffee. Once you try this recipe, you’ll wonder how you ever enjoyed fall without it in your baking repertoire.
Ingredients You’ll Need
The beauty of this Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe lies in its blend of simple ingredients, each chosen for a reason. From the aromatic spices that awaken your senses to the creamy pumpkin puree that keeps the cupcakes tender and flavorful, every component plays a key role in delivering that perfect balance of taste, texture, and color.
- 1 ½ cups all-purpose flour: Provides the perfect structure for the cupcakes, keeping them light yet sturdy.
- 1 tsp baking soda: Helps the cupcakes rise beautifully, ensuring a soft crumb.
- 1 tsp baking powder: Works alongside baking soda to give the cupcakes a gentle lift.
- 1 tsp ground cinnamon: Infuses the batter with that signature warm, comforting spice.
- ½ tsp ground ginger: Adds a subtle zing that wakes up your palate.
- ½ tsp ground nutmeg: Presents a fragrant nutty note that enhances autumn vibes.
- ½ tsp salt: Balances the sweetness and deepens the flavor complexity.
- ½ cup unsalted butter, softened: Brings richness and moistness with every bite.
- 1 cup granulated sugar: Provides sweetness and contributes to cupcake tenderness.
- ½ cup light brown sugar, packed: Adds a lovely caramel undertone and chewiness.
- 2 large eggs: Bind the ingredients together and add moisture.
- 1 tsp vanilla extract: Enhances the overall flavor, rounding out the spices.
- 1 cup canned pumpkin puree: The star ingredient that imparts moisture, flavor, and that classic pumpkin color.
- ½ cup buttermilk: Contributes tenderness and a slight tang that balances sweetness.
- For the Creamy Pumpkin Frosting:
- ½ cup unsalted butter, softened: Creates a luxurious base for the frosting.
- 4 oz cream cheese, softened: Gives the frosting a silky, tangy creaminess.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 tbsp canned pumpkin puree: Adds richness and pumpkin flavor to the frosting as well.
- ½ tsp ground cinnamon: Enhances the frosting’s warmth and spice.
- ½ tsp vanilla extract: Just a whisper of vanilla to pull it all together.
How to Make Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start the process by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. This step ensures your cupcakes will bake evenly and come out easily after baking, saving you a lot of hassle later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all the dry ingredients — flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Combining these beforehand guarantees every cupcake is infused with balanced spices and proper leavening for a perfect rise.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated sugar and light brown sugar until the mixture becomes light and fluffy. This is key to achieving that tender crumb inside your cupcakes while giving them a bit of sweetness.
Step 4: Add Eggs and Vanilla
Add your eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This helps incorporate air into the batter and melds all the flavors, setting the stage for a rich cupcake.
Step 5: Incorporate the Pumpkin Puree
Blend in the creamy canned pumpkin puree until the batter looks smooth and homogenous. This ingredient provides not only moisture but also that unmistakable pumpkin flavor and vibrant color in the cupcake.
Step 6: Combine Wet and Dry Ingredients
Slowly add the dry mixture into the wet ingredients, alternating with the buttermilk. Mix gently until just combined to keep the cupcakes tender without overworking the batter.
Step 7: Fill and Bake
Divide the batter evenly among your muffin cups, filling each about three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, signaling perfectly baked cupcakes.
Step 8: Cool Completely
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes can cause your beautiful creamy pumpkin frosting to melt, and we definitely want that silky texture to stay!
Step 9: Prepare the Creamy Pumpkin Frosting
In a bowl, beat together the softened butter and cream cheese until it’s smooth and creamy. Gradually add powdered sugar while beating on low speed to avoid sugar puffs, then stir in the pumpkin puree, cinnamon, and vanilla extract until fluffy and perfectly blended.
Step 10: Frost and Enjoy
Once the cupcakes are fully cooled, spread or pipe the creamy pumpkin frosting onto each cupcake with love. This step is where the magic happens, as you add that rich, velvety topping that perfectly complements the spiced base.
How to Serve Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe
Garnishes
For an extra special touch, sprinkle a little cinnamon dust or chopped toasted pecans on the frosting. Mini pumpkin seeds or a light drizzle of caramel sauce elevate the presentation and add delightful textural contrast.
Side Dishes
Serve these cupcakes alongside a warm cup of chai tea or spiced coffee to enhance those warm autumn flavors. A glass of cold milk or even a scoop of vanilla ice cream can be the perfect accompaniment for those who want an extra indulgent dessert experience.
Creative Ways to Present
Try stacking these cupcakes for a festive display at a party, or arrange them on a rustic wooden platter surrounded by autumn leaves and cinnamon sticks to really emphasize the season. Wrapping cupcake holders with decorative ribbons also adds a charming gift-worthy touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. This method preserves freshness and keeps the creamy pumpkin frosting perfectly intact without drying out the cupcakes.
Freezing
You can freeze unfrosted cupcakes for up to 3 months by wrapping them individually in plastic wrap and storing in a freezer-safe container. When you’re ready to enjoy, thaw completely and then frost for the freshest taste and texture.
Reheating
If you prefer your cupcakes slightly warm, gently reheat them in the microwave for about 10 seconds—just enough to warm without melting the frosting. This quick step brings back that fresh-baked feel each time.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and puree the pumpkin well, then drain any excess water to keep the batter from becoming too wet. The flavor will be just as delicious and fresh.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the butter and cream cheese with dairy-free alternatives, and use a plant-based milk instead of buttermilk for a dairy-free version that still tastes amazing.
How long can I store frosted cupcakes before they go bad?
Frosted cupcakes should be kept in the refrigerator and are best enjoyed within 4 days to ensure the frosting stays fresh and the cupcakes remain moist.
What’s the best way to make the frosting extra fluffy?
Make sure both the butter and cream cheese are fully softened before beating together, and beat on medium-high speed for several minutes until the frosting looks light and airy.
Can I double this Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe?
Yes, doubling the recipe is straightforward—just double all ingredients and bake in batches or use multiple pans. Baking time stays about the same, but always check with a toothpick to confirm doneness.
Final Thoughts
Baking the Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe is like wrapping yourself up in the coziness of fall all season long. The ease of the ingredients and the wonderfully balanced flavors make it one of those recipes you’ll return to time and again. So why not gather your ingredients today and bring a little pumpkin magic into your kitchen? Trust me, these cupcakes will quickly become a favorite go-to for celebrations or whenever you need a little sweet comfort.
Print
Pumpkin Cupcakes With Creamy Pumpkin Frosting Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 0h 40m
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious and creamy pumpkin frosting. Perfectly spiced with cinnamon, ginger, and nutmeg, these cupcakes offer the quintessential taste of fall, combining a tender crumb with a rich, velvety cream cheese-based frosting infused with pumpkin and warm spices.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- ½ cup buttermilk
Creamy Pumpkin Frosting
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp canned pumpkin puree
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set this mixture aside for later use.
- Cream butter and sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, usually about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract until combined.
- Incorporate pumpkin puree: Blend in the canned pumpkin puree thoroughly until the batter is smooth and even in texture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fill cupcake liners: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting base: Beat together the softened butter and cream cheese until the mixture is smooth and creamy.
- Add powdered sugar: Gradually beat in the powdered sugar on low speed until just combined to avoid powdery clouds in the kitchen.
- Flavor the frosting: Stir in the pumpkin puree, ground cinnamon, and vanilla extract, mixing until the frosting achieves a smooth and fluffy consistency.
- Frost cupcakes: Once cupcakes have cooled completely, spread or pipe the creamy pumpkin frosting over each cupcake generously.
- Serve or store: Serve the cupcakes immediately or store them in an airtight container in the refrigerator until ready to enjoy.
Notes
- Make sure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- You can adjust the amount of cinnamon in the frosting according to your taste preference.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store frosted cupcakes in the refrigerator for up to 3 days to maintain freshness.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.
