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
Scale
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.
