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.

Pumpkin Cupcakes: Perfect Fall Recipe (2025)

Name: Pumpkin Cupcakes
Prep time: 25 min
Cook time: 18 min
Total time: 53 min
Cuisine: American
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

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

Scale

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

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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