Description
Moist, spiced pumpkin cupcakes topped with a swirl of cinnamon-kissed cream cheese frosting. These autumnal treats capture all the cozy flavors of pumpkin pie in portable cupcake form, perfect for Thanksgiving, Halloween, or any fall gathering.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ cup buttermilk
For the Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup muffin tin with liners.
- Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
- In another bowl, beat pumpkin, sugars, eggs, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing just until combined.
- Divide batter among liners (about 3/4 full). Bake 18-22 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and spices.
- Pipe or spread frosting on cupcakes. Garnish as desired.
Notes
- For fluffier frosting: Chill bowl and beaters before whipping
- Storage: Keep refrigerated up to 5 days due to frosting
- Make ahead: Unfrosted cupcakes freeze well for 1 month
- Decoration tip: Use a leaf tip for pumpkin-like frosting swirls
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 42g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg