Pumpkin Pie Cupcakes
Pumpkin Cupcakes! This sweet moist pumpkin cake is topped with a lightly whipped cream cheese frosting giving you a match made in pumpkin spice heaven! The perfect fall dessert recipe.
Servings 24 cupcakes
Equipment
Ingredients
Pumpkin Cupcakes
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup oil
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 cup Buttermilk
Cream Cheese Frosting
- 1½ cup butter softened
- 3 oz cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350 degrees.
- Line 2 cupcake tins with paper liners and set aside.
- In a large bowl whisk together the flour, baking powder cinnamon, baking soda, nutmeg, ginger, cloves, allspice, and salt,. Set aside.
- In a separate bowl combine the oil pumpkin and both sugars. Whisk until fully combined, about 30 seconds. Add the eggs, one at at time, followed by the dry ingredients and buttermilk.
- Divide the batter between your prepared cups, filling about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick pressed into the center of a cupcake comes out clean.
Cream Cheese Frosting
- Place the butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment.
- Stir, on low speed, until the two have combined and are slightly fluffy, about 1 minute.
- Add the powdered sugar, one cup at a time, mixing well to combine with the butter.
- Add the cream and vanilla extract, scraping the sides of the bowl.
- Stir on medium speed for 3 minutes, or until the mixture is fluffy and soft.
- Pipe or spread onto cooled cupcakes.
Nutrition
Serving: 24cupcakes