Get ready to bake the best pumpkin cupcakes ever! These super moist and fluffy cupcakes are packed with warm fall spices and topped with creamy, dreamy cream cheese frosting. Perfect for any pumpkin lover!
WHY YOU’LL LOVE THESE PUMPKIN CUPCAKES:
- The Perfect Fall Treat: Nothing says fall like pumpkin spice! These cupcakes are bursting with that classic spiced pumpkin flavor.
- Incredibly Moist: These cupcakes are wonderfully moist and fluffy, thanks to the perfect blend of pumpkin and buttermilk. Every bite melts in your mouth!
- Cream Cheese Frosting: This rich and tangy frosting is the perfect match for the spiced pumpkin cupcakes.
- Easy to Make: You can whip up these delicious fall treats in no time!
Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients
**For the Cupcakes**
- 1 ¼ cups cake flour spooned and leveled
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground pumpkin pie spice
- 5 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- ½ cup canned pumpkin puree
- ¼ cup buttermilk
**For the Cream Cheese Frosting**
- ¾ cup unsalted butter softened
- 6 ounces cream cheese cold
- 2 ¼ cups powdered sugar
- 1-1 ½ teaspoons ground pumpkin pie spice
Instructions
**For the Cupcakes**
- Preheat your oven to 350°F. Line a 12-cupcake pan with liners.
- In a small bowl, whisk together the cake flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
- Add the egg and vanilla and mix on medium speed for 1-2 minutes until the mixture is pale and fluffy.
- Mix in the canned pumpkin puree on low speed. Set aside.
- Gradually add the dry ingredients and buttermilk to the wet ingredients, mixing until combined.
- Fill each cupcake liner ¾ full using a large cookie scoop.
- Bake for 17-19 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.
**For the Cream Cheese Frosting**
- While the cupcakes cool, make the frosting. Beat the softened butter in a large bowl with an electric mixer on high speed until pale and fluffy, about 5 minutes.
- Add the cold cream cheese and mix on medium speed until combined.
- Gradually sift in the powdered sugar, mixing on low speed until fully combined.
- Mix in the pumpkin pie spice on high speed until the frosting is light and fluffy, 1-2 minutes. Start with 1 teaspoon and add more to taste.
- Transfer the frosting to a piping bag fitted with a decorative tip (like the Wilton 1M).
**Frosting the Cupcakes**
- Once the cupcakes are completely cool, pipe a generous amount of frosting onto each one.
- Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.
Notes
- Use cake flour for the best cupcake texture.
- Be sure to use canned pumpkin, not pumpkin pie filling.
- Store the cupcakes in an airtight container in the fridge for up to three days.