Print

Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Pumpkin Cupcakes with Cream Cheese Frosting Recipe
Print Recipe

★★★★★

5.2 from 16 reviews

Delightfully moist and spiced pumpkin cupcakes topped with a luscious cream cheese frosting, perfect for fall celebrations or any time you crave a cozy treat.

Ingredients

Scale

For the Cupcakes

  • 1 1/4 cup (140 g) cake flour, spooned and leveled
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground pumpkin pie spice
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup (122 g) canned pumpkin puree
  • 1/4 cup (60 ml) buttermilk

For the Cream Cheese Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, cold
  • 2 1/4 cups (293 g) powdered sugar
  • 1 – 1 1/2 tsp ground pumpkin pie spice

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners to prepare for baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the cake flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed for 1-2 minutes until the mixture is pale and fluffy.
  5. Incorporate Pumpkin Puree: On low speed, mix in the canned pumpkin puree until fully combined, then set aside.
  6. Combine Wet and Dry Ingredients: Alternately add the whisked dry ingredients and buttermilk to the wet pumpkin mixture, mixing gently until just combined to maintain a tender crumb.
  7. Fill Cupcake Liners: Using a large cookie scoop, fill each cupcake liner about 3/4 full with batter for uniform cupcakes.
  8. Bake the Cupcakes: Bake in the preheated oven for 17-19 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the Cupcakes: Let cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Prepare the Frosting: In a large bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, about 5 minutes.
  11. Add Cream Cheese: Add the cold cream cheese and mix on medium speed until fully combined and smooth.
  12. Incorporate Powdered Sugar: Gradually sift in the powdered sugar, mixing on low speed until fully incorporated to avoid a powdered sugar cloud.
  13. Add Pumpkin Pie Spice: Mix in 1 teaspoon of pumpkin pie spice, then beat on high speed for 1-2 minutes until fluffy; add an additional 1/2 teaspoon if a spicier kick is desired.
  14. Pipe the Frosting: Transfer the frosting to a piping bag fitted with your preferred decorative tip (a Wilton 1M is recommended for cupcakes).
  15. Frost the Cupcakes: Pipe a generous swirl of frosting on each completely cooled cupcake for a beautiful finish.
  16. Serve and Store: Serve immediately or store the frosted cupcakes in an airtight container in the refrigerator for up to three days.

Notes

  • Ensure the egg is at room temperature for better incorporation and fluffiness.
  • Do not overmix the batter once dry ingredients are added to maintain a tender texture.
  • Using cold cream cheese helps prevent the frosting from becoming too soft or runny.
  • If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes as a substitute.
  • Store cupcakes in the refrigerator due to the cream cheese frosting and allow them to come to room temperature before serving.

Nutrition

Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, pumpkin pie spice, holiday baking

Find it online: https://chefmilacook.com/pumpkin-cupcakes-with-cream-cheese-frosting-recipe/