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Perfect Pumpkin Spice Cupcakes with Cream Cheese Frosting

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These perfectly spiced pumpkin cupcakes are incredibly moist and fluffy, topped with a tangy cream cheese frosting. A simple, foolproof recipe that’s perfect for fall gatherings and sure to become a seasonal staple.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk, at room temperature
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 18 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3 to 4 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. The mixture may look curdled; this is normal.
  5. In a small bowl, whisk together pumpkin puree and buttermilk. With mixer on low, add flour mixture in three additions, alternating with pumpkin-buttermilk mixture in two additions, starting and ending with flour. Mix just until combined; fold in any remaining streaks of flour with a rubber spatula.
  6. Divide batter evenly among 18 liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For frosting: In a large bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add sifted powdered sugar, vanilla extract, and a pinch of salt. Mix on low to combine, then increase to medium-high and beat for 2 to 3 minutes until light and fluffy. If too soft, refrigerate for 15 minutes before piping.
  9. Once cupcakes are completely cool, pipe or spread frosting on top. Garnish with cinnamon or chopped pecans if desired. Serve immediately or refrigerate.

Notes

For best results, use room temperature ingredients. If pumpkin puree seems watery, blot it with paper towels before adding. Start checking cupcakes at 18 minutes to avoid overbaking. Chill frosting for 15 minutes if too soft for piping. Cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cupcakes, pumpkin spice, cream cheese frosting, fall dessert, easy pumpkin recipe

Find it online: https://clunkcook.com/perfect-pumpkin-spice-cupcakes-with-cream-cheese-frosting/