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–+ servings
Pumpkin Cupcakes

Moist Pumpkin Cupcakes with Creamy Frosting to Love

Delight in these pumpkin cupcakes, infused with warm spices and topped with creamy frosting—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: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Cake Flour Can substitute with all-purpose flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Pumpkin Pie Spice Can substitute with individual spices
  • 1/2 cup Unsalted Butter Softened
  • 1 cup Granulated Sugar
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla Extract Use pure for best results
  • 1 cup Canned Pumpkin Puree Do not use pumpkin pie filling
  • 1/2 cup Buttermilk Can be replaced with milk and lemon juice
For the Frosting
  • 8 ounces Cream Cheese Cold for proper mixing
  • 2 cups Powdered Sugar Sift for best results

Equipment

  • Oven
  • Cupcake Pan
  • Mixing bowls
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. Whisk together the cake flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl.
  3. Beat the softened unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until pale and fluffy.
  5. Blend in the canned pumpkin puree until completely combined, scraping down the sides of the bowl.
  6. Gradually add the dry ingredients alternating with buttermilk, mixing just until incorporated.
  7. Fill each cupcake liner about three-quarters full with batter.
  8. Bake in the preheated oven for 17-19 minutes, until cupcakes spring back when touched.
  9. Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Beat the softened butter, then add cold cream cheese and mix until combined, gradually adding powdered sugar.
  11. Frost the cooled cupcakes generously with the cream cheese frosting.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Measure flour accurately and ensure all ingredients are at room temperature for best results.

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