Pumpkin Cupcakes with Cream Cheese Frosting

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Pumpkin Cupcakes with Cream Cheese Frosting

Course Dessert
Prep Time 25 minutes
Cook Time 18 minutes
Servings 12 cupcakes

Ingredients

**For the Cupcakes**

  • 1 ¼ cups cake flour spooned and leveled
  • ¾ teaspoon baking powder
  • 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.

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