Description
Delight in these moist and flavorful Pumpkin Cupcakes, perfectly spiced with pumpkin pie spice and cinnamon, topped with a creamy cinnamon cream cheese frosting. Ideal for autumn celebrations or any time you crave a classic pumpkin treat.
Ingredients
Cupcakes
- 3/4 cup butter, softened
- 2-1/2 cups sugar
- 3 large eggs, room temperature
- 1 can (15 ounces) solid-pack pumpkin
- 2-1/3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Instructions
- Make the batter: Preheat the oven to 350°F. In a large bowl, cream together the softened butter and sugar for five to seven minutes until the mixture is light and fluffy. Add the eggs one at a time, beating each thoroughly before adding the next. Mix in the solid-pack pumpkin until well combined. In a separate large bowl, sift together the flour, pumpkin pie spice, baking powder, ground cinnamon, salt, baking soda, and ground ginger. Gradually add the dry ingredients to the creamed pumpkin mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Beat the batter well after each addition to ensure a smooth consistency.
- Bake the cupcakes: Line muffin cups with paper liners and fill each about three-quarters full with batter. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
- Mix the frosting: In a large clean bowl, beat the softened cream cheese and butter together until fluffy and smooth. Gradually add the confectioners’ sugar, then mix in the vanilla extract and ground cinnamon. Continue beating until the frosting is smooth and spreadable.
- Frost the cupcakes: Once the cupcakes are fully cooled, spread or pipe the cream cheese cinnamon frosting evenly over each cupcake. Serve and enjoy.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing.
- Use fresh pumpkin pie spice or a quality blend for the best flavor.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- These cupcakes can be frozen unfrosted for up to 1 month; thaw before frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
