Description
Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious creamy pumpkin frosting. Perfectly spiced with cinnamon, ginger, and nutmeg, these cupcakes capture the essence of autumn in every bite and deliver a deliciously smooth and tangy cream cheese frosting enhanced with pumpkin puree.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract for flavor.
- Incorporate Pumpkin Puree: Blend in the pumpkin puree thoroughly until the batter is smooth and homogenous.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry mixture to the wet ingredients in parts, alternating with the buttermilk, mixing gently until just combined to avoid overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full for proper rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating doneness.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which is essential before frosting to prevent melting.
- Prepare Frosting Base: Beat together the softened butter and cream cheese until smooth and creamy for a rich frosting foundation.
- Add Powdered Sugar: Gradually add powdered sugar, beating on low speed until just combined to keep the texture light and smooth.
- Mix in Flavorings: Stir in the pumpkin puree, ground cinnamon, and vanilla extract until the frosting is smooth, fluffy, and well flavored.
- Frost Cupcakes: Once cupcakes are completely cooled, spread or pipe the creamy pumpkin frosting on top of each cupcake for an attractive presentation and delicious finish.
- Serve or Store: Serve immediately for best texture or store cupcakes in an airtight container until ready to enjoy.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Use room temperature ingredients to improve batter consistency and final texture.
- Substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar if unavailable.
- Store frosted cupcakes in the refrigerator, especially in warm climates, to keep the cream cheese frosting stable.
- For a dairy-free option, substitute butter and cream cheese with suitable dairy-free alternatives, though texture may vary.
