Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Frosting
These soft and fluffy pumpkin spice cupcakes topped with pumpkin cream cheese frosting are moist, easy to make, and full of Fall flavor.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Pumpkin Cupcakes
- 114 grams unsalted butter room temperature
- 200 grams granulated sugar
- 2 large eggs room temperature
- 100 grams buttermilk room temperature
- 60 grams sour cream room temperature
- 120 grams pumpkin puree
- 1 tablespoon vanilla extract
- 240 grams all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
Pumpkin Cream Cheese Frosting
- 113 grams unsalted butter room temperature
- 226 grams cream cheese room temperature
- 480 grams powdered sugar
- 60 grams pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a cupcake pan with paper liners and set aside.
- Cream the butter and sugar together in a large bowl on high speed until fluffy.114 grams unsalted butter, 200 grams granulated sugar
- Turn the mixer down to medium speed and add the eggs one at a time. Beat until combined after each, then mix in the buttermilk and sour cream.2 large eggs, 100 grams buttermilk, 60 grams sour cream
- Add the pumpkin puree and vanilla and mix until combined. It's ok if the batter looks curdled.120 grams pumpkin puree, 1 tablespoon vanilla extract
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix on low speed until just combined with no dry streaks of flour remaining.240 grams all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
- Spoon the batter into the cupcake liners using a large cookie scoop, filling each cup ⅔ full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean with a few sticky crumbs.
- Remove the cupcakes from the oven. Let cool in the hot pan for 10 minutes, then transfer to a wire rack to cool completely.
Pumpkin Cream Cheese Frosting
- Add softened butter and cream cheese to the bowl of a hand mixer or stand mixer with the paddle attachment. Beat on medium speed for 2-3 minutes until creamy.113 grams unsalted butter, 226 grams cream cheese
- Slowly mix in the powdered sugar on low speed 1 cup at a time until combined. Pulse the mixer at first so the sugar doesn't fly out of the bowl.480 grams powdered sugar
- Scrape down the sides of the bowl. Mix in the pumpkin puree, vanilla, and pumpkin spice on low. Increase the speed to medium-high, beating until the frosting is fluffy.60 grams pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice
- Add the frosting to a piping bag fitted with a decorative tip. Pipe frosting on top of each cupcake or spread it on with an offset spatula.
- Garnish with star anise or a cinnamon stick and enjoy!
Notes
Use room temperature dairy ingredients and eggs for an even batter.
Don't overfill the cupcake liners.
Storage: Store unfrosted pumpkin spice cupcakes in an airtight container at room temperature for 3-4 days. If frosted, store in the refrigerator for 4-5 days. Warm on the counter for an hour before eating.
Freezing: Place unfrosted cupcakes on a baking tray and freeze for 1-2 hours until frozen solid, then transfer to a freezer-safe container. Freeze for 2-3 months. Thaw in the refrigerator overnight before serving.
Nutrition
Serving: 1cupcakeCalories: 318.7kcalCarbohydrates: 45.3gProtein: 2.9gFat: 14.5gSaturated Fat: 8.7gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.8gTrans Fat: 0.4gCholesterol: 54.5mgSodium: 146.8mgPotassium: 70.2mgFiber: 0.6gSugar: 34.7gVitamin A: 1887.8IUVitamin C: 0.5mgCalcium: 38.1mgIron: 0.9mg
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