Pumpkin Cupcake Recipe
My Pumpkin Cupcake Recipe is bursting with warm autumn spices. A tangy cream cheese frosting adds just enough sweetness and creaminess to enhance the pumpkin spice flavor. You're sure to be the toast of the town if you show up to your next gathering with a tray full of these beauties!
Servings: 12
Ingredients
Cupcake batter
- 1 ¼ cup all-purpose flour 166 g
- ¾ cup granulated sugar 153 g
- ⅛ teaspoon salt
- ¼ teaspoon baking soda 1 g
- 1 teaspoon baking powder 4 g
- 2 teaspoon pumpkin pie spice 5 g
- ½ cup pumpkin puree 120 g
- 1 large egg room temperature
- ½ cup buttermilk room temperature, 120 g
- ⅓ cup vegetable oil 70 g
- 1 teaspoon pure vanilla extract 5 g
Cream Cheese Frosting
- 12 oz cream cheese room temperature, 340 g
- 6 oz unsalted butter room temperature, 170 g
- 1 teaspoon pure vanilla extract 5 g
- 1 ¼ cup powdered sugar 125 g
Instructions
Make cupcakes
- Preheat oven to 350°F and line a regular size muffin pan with cupcake liners.
- In a small mixing bowl, add flour, sugar, salt, baking soda, baking powder and pumpkin pie spice. Mix with a whisk until evenly distributed and set aside.
- In a medium mixing bowl, add pumpkin puree, egg, buttermilk, vegetable oil and vanilla extract. Beat with a whisk until smooth. Add the dry ingredient mixture and mix with a whisk or spatula until incorporated.
- Use a large ice cream scoop to divide batter evenly among the 12 muffin cups.
- Bake for 16 minutes until an inserted toothpick in the middle comes out clean with just a few crumbs attached.
- Remove pan from the oven and set on a wire rack to cool to the touch. Remove cupcakes from pan, and let them cool completely on the wire rack.
Make cream cheese frosting
- Add softened butter, cream cheese, and vanilla extract to a stand mixer bowl and beat on medium speed with the whisk attachment until creamy.
- Add powdered sugar and stir until incorporated. Slowly increase mixer speed to medium and beat until fluffy.
- Frost the cooled cupcakes using a pastry bag fitted with a star tip, or simply add frosting with an offset spatula or butter knife.
- Decorate cupcakes with pumpkin candies if desired.
Notes
Bring the butter and cream cheese to room temp more quickly by cutting them into small cubes and letting them sit for about 15-20 minutes.
Nutrition
Serving: 111g | Calories: 392kcal
