If you love the cozy flavors of autumn, these pumpkin cupcakes are the perfect treat for you! With a soft, moist texture and warm fall spices, these cupcakes are topped with a creamy, sweet cream cheese frosting that complements the pumpkin flavor perfectly. Whether you’re hosting a fall gathering or simply craving a seasonal dessert, these pumpkin cupcakes will surely hit the spot.
Table of Contents
Why You’ll Love These Pumpkin Cupcakes
These pumpkin cupcakes stand out for several reasons. They capture the essence of fall with every bite, offering that signature spiced pumpkin flavor. They’re incredibly moist thanks to the combination of pumpkin and buttermilk, and the cream cheese frosting adds a perfect, tangy sweetness to balance out the spiced cake. These cupcakes are easy to make, so you can enjoy them without a lot of effort—perfect for a last-minute treat or a cozy afternoon snack.
Ingredients
- Cake Flour: Gives the cupcakes a tender crumb and soft texture.
- Granulated Sugar: Sweetens the cupcakes while contributing to their light texture.
- Egg: Adds richness and binds the ingredients together.
- Unsalted Butter: Creates a moist and flavorful base for both the cupcakes and the frosting.
- Buttermilk: Ensures the cupcakes stay moist and fluffy.
- Canned Pumpkin Puree: Provides the quintessential pumpkin flavor that makes these cupcakes so delicious.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, ginger, and allspice—infuses the cupcakes with a warm, comforting flavor.
- Vanilla Extract: Adds a sweet, aromatic touch to the cupcakes.
- Baking Powder & Baking Soda: Helps the cupcakes rise and become light and fluffy.
- Salt: Enhances the overall flavor.
Alternative Ingredient Suggestions
If you’re looking to make some adjustments to cater to dietary preferences, here are a few ideas:
- Gluten-Free Option: Swap the cake flour for a gluten-free all-purpose flour blend.
- Dairy-Free: Use dairy-free butter and buttermilk substitutes like coconut milk or almond milk.
- Vegan: Replace the egg with a flax egg or another egg alternative, and opt for vegan butter and cream cheese.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- In a small bowl, whisk together the cake flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on high speed for about 2 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing on medium speed until pale and fluffy, about 1-2 minutes.
- Mix in the canned pumpkin puree on low speed.
- Gradually add the dry ingredients and buttermilk in alternating batches, mixing on low speed until fully combined.
- Using a large cookie scoop, fill each cupcake liner about ¾ full with the batter.
- Bake the cupcakes for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting. Beat the softened butter with an electric mixer on high speed for about 5 minutes, until pale and fluffy.
- Add the cold cream cheese and beat until combined. Gradually add powdered sugar, mixing on low speed, followed by the pumpkin pie spice. Beat on high speed until the frosting is light and fluffy, about 1-2 minutes.
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake generously. Serve and enjoy!
Tips & Tricks
- Measuring Flour Correctly: Be sure to measure your flour by spooning it into your measuring cup and leveling it off. This ensures you don’t use too much flour, which could result in dry cupcakes.
- Room Temperature Ingredients: Ensure that your butter, egg, and buttermilk are at room temperature. Cold ingredients can affect the texture of the cupcakes.
- Frosting Tip: Use cold cream cheese to ensure your frosting holds its shape and doesn’t become too runny.
Pairing Ideas and Variations
These pumpkin cupcakes pair wonderfully with a variety of fall treats and beverages. For an extra indulgence, serve them with a hot cup of apple cider or a spiced latte. You can also top them with roasted pecans or a sprinkle of cinnamon for a little extra texture and flavor.
If you want to switch up the frosting, you can try a caramel or chocolate ganache topping. For a healthier twist, consider using a light cream cheese frosting or a whipped coconut cream topping.
Seasonal Touches and Health Benefits
Pumpkin is not only a delicious fall flavor, but it’s also packed with nutrients. It’s an excellent source of vitamin A and antioxidants, making these cupcakes a tasty way to enjoy the season while getting some health benefits. Enjoy these cupcakes as part of your autumn celebrations or whenever you want a taste of fall.
By following this simple recipe, you can make these moist and flavorful pumpkin cupcakes with ease. Whether you’re a seasoned baker or a beginner, these cupcakes are sure to impress and make your fall season even sweeter!
Conclusion: A Fall Favorite You Can’t Miss
These pumpkin cupcakes with cream cheese frosting are the perfect fall treat that blends the rich flavors of pumpkin, warm spices, and creamy sweetness. Whether you’re preparing for a cozy gathering or simply indulging in the joys of pumpkin season, these cupcakes are sure to become a favorite in your dessert repertoire. Their moist texture, paired with the tangy cream cheese frosting, delivers the ultimate autumn experience in every bite.
Now that you’ve mastered this recipe, feel free to share these irresistible cupcakes with friends and family. You might even find yourself baking them again and again throughout the season!
FAQ
1. Can I use regular flour instead of cake flour in this pumpkin cupcake recipe?
Yes, you can use all-purpose flour as a substitute for cake flour. However, cake flour yields a softer, more tender crumb, which is why it’s recommended for this recipe. If using all-purpose flour, make sure to measure it correctly for the best results.
2. Can I substitute the buttermilk for regular milk?
While buttermilk adds moisture and a slight tang, you can use regular milk as a substitute. To mimic the acidity of buttermilk, add one tablespoon of lemon juice or white vinegar to the milk and let it sit for a few minutes before using.
3. How can I make my cream cheese frosting firmer?
To make your cream cheese frosting firmer, ensure that your cream cheese is cold when mixing it into the frosting. Additionally, you can add more powdered sugar, but do so gradually, to achieve the desired consistency without making the frosting overly sweet.
4. How do I store pumpkin cupcakes with cream cheese frosting?
Store your pumpkin cupcakes in an airtight container in the fridge for up to three days. To keep them fresh, bring them to room temperature before serving, as cold cupcakes might affect the texture of the frosting.
More Relevant Recipes
- Pumpkin Pie Bread Pudding with Challah: This warm and comforting pumpkin pie bread pudding combines the rich flavors of pumpkin with a soft, buttery challah bread. It’s the perfect dessert for pumpkin lovers who enjoy a cozy, baked treat with a creamy, indulgent texture.
- Pumpkin Cream Cheese Muffins: These soft and moist pumpkin muffins are filled with a delightful cream cheese swirl, offering a wonderful balance of spiced pumpkin and tangy cream cheese. Ideal for breakfast or a sweet snack, they’re sure to become a favorite fall recipe.
- Pumpkin Bread with Crumb Topping: This pumpkin bread recipe offers a rich, spiced flavor with a crunchy, cinnamon-streusel topping. Perfectly moist and flavorful, it’s a great alternative to traditional pumpkin cupcakes and makes for a wonderful fall breakfast or dessert.
Pumpkin Cupcakes
- Total Time: 53 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These pumpkin cupcakes with cream cheese frosting are a perfect fall treat. The cupcakes are soft, moist, and full of warm autumn spices, while the cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cake. They’re quick to make and ideal for any fall celebration.
Ingredients
- 1 1/4 cups cake flour
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground pumpkin pie spice
- 5 tbsp unsalted butter, softened
- 3/4 cup granulated white sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup canned pumpkin puree
- 1/4 cup buttermilk
- 6 oz cream cheese, cold
- 3/4 cup unsalted butter, softened
- 2 1/4 cups powdered sugar
- 1-1 1/2 tsp pumpkin pie spice for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- In a small bowl, whisk together the cake flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed for about 2 minutes.
- Add in the egg and vanilla extract and mix on medium speed until pale and fluffy, about 1-2 minutes.
- Mix in the canned pumpkin puree on low speed.
- Gradually add the dry ingredients and buttermilk in alternating batches, mixing on low speed until fully combined.
- Using a large cookie scoop, fill each cupcake liner about 3/4 full with the batter.
- Bake the cupcakes for 17-19 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting by beating softened butter with an electric mixer on high speed for about 5 minutes, until pale and fluffy.
- Add the cold cream cheese and beat until combined. Gradually add powdered sugar, mixing on low speed, followed by the pumpkin pie spice. Beat on high speed until the frosting is light and fluffy, about 1-2 minutes.
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake generously. Serve and enjoy!
Notes
- Make sure your butter, egg, and buttermilk are at room temperature for the best cupcake texture.
- Measure your flour properly to avoid making the cupcakes dry.
- If you don’t have pumpkin pie spice, you can use individual spices like cinnamon, nutmeg, and cloves instead.
- Ensure the cream cheese is cold when making the frosting to avoid a runny consistency.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg