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–+ servings
Pumpkin Cupcakes

Delicious Pumpkin Cupcakes with Creamy Frosting Bliss

Enjoy these moist and fluffy pumpkin cupcakes topped with creamy frosting bliss, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 19 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Cake Flour Can swap with all-purpose flour (use 1 cup + 2 tbsp)
  • 1 tbsp Baking Powder Ensure it's fresh for optimal results
  • 1 tsp Baking Soda Used sparingly for proper balance
  • 1/2 tsp Salt Essential for balancing sweetness
  • 1 tbsp Ground Pumpkin Pie Spice Substitute with a blend of cinnamon, nutmeg, ginger, and cloves if needed
  • 1/2 cup Unsalted Butter Ensure butter is softened
  • 1 cup Granulated White Sugar Adjust to taste if desired
  • 1 large Egg Must be at room temperature
  • 1 tsp Vanilla Extract Optional but recommended
  • 1 cup Canned Pumpkin Puree Do not use pumpkin pie filling
  • 1/2 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice
For the Frosting
  • 8 oz Cream Cheese Ensure it’s softened
  • 2 cups Powdered Sugar Sift before mixing
  • 1 tsp Additional Pumpkin Pie Spice Mix with cream cheese for extra flavor

Equipment

  • Oven
  • Cupcake Pan
  • Mixing Bowls
  • Electric Mixer
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake pan by lining it with cupcake liners.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, and ground pumpkin pie spice.
  3. Cream the softened unsalted butter and granulated sugar with an electric mixer on medium speed for about 2 minutes until light and fluffy.
  4. Gradually add the room-temperature egg and vanilla extract, beating until fully incorporated, then mix in the canned pumpkin puree.
  5. Slowly add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk; mix on low speed until just combined.
  6. Scoop the pumpkin batter into prepared cupcake liners, filling each about three-quarters full, and then bake for 17-19 minutes.
  7. Let the cupcakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the cream cheese frosting by beating the softened cream cheese until fluffy, then add the sifted powdered sugar and additional pumpkin pie spice.
  9. Frost the cooled cupcakes with cream cheese frosting using a piping bag or spatula.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best texture. Allow cupcakes to cool completely before frosting.

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