Pumpkin Cupcakes with Cream Cheese Buttercream
Moist pumpkin cupcakes frosted with cream cheese buttercream, made with pure pumpkin puree and pumpkin pie spice. This perfect fall cupcake is easy to make and absolutely delicious!
Equipment
- stand mixer or electric mixer with beater blade
- measuring cups & spoons
- large cookie scoop optional to help distribute the cupcake batter evenly in the pan
- whisk
- large piping bag
Ingredients
Pumpkin Cupcakes
- 1¼ cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup dark brown sugar
- ½ cup sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling!)
- 2 large large eggs (room temperature)
- ½ cup vegetable oil
- 1½ teaspoons vanilla extract
Cream Cheese Buttercream
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (1 stick softened, room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
Pumpkin Cupcakes
- Preheat the oven to 350℉. Line a muffin pan with 12 cupcake liners.
- In a small mixing bowl, whisk together the dry ingredients including all pupose flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.1¼ cups all purpose flour, 2 teaspoons pumpkin pie spice, 1¼ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- In a separate large mixing bowl, whisk together wet ingredients including pumpkin puree, dark brown sugar, sugar, eggs, oil, and vanilla extract.½ cup dark brown sugar, ½ cup sugar, 1 cup pure pumpkin puree, 2 large large eggs, ½ cup vegetable oil, 1½ teaspoons vanilla extract
- Add in the dry ingredients into the wet ingredients and mix until combined. Avoid overmixing.
- Fill the cupcake liners ⅔ of the way full. Bake for 20-23 minutes or until a toothpick comes out clean. Let cupcakes cool completely before frosting (very important or the frosting will melt!)
Cream Cheese Buttercream Frosting
- In a stand mixer fitted with a beater attachment, cream together the softened butter and softened cream cheese until uniform, scraping down the bowl as necessary.8 ounces cream cheese, ½ cup unsalted butter
- Add in the powdered sugar, salt, and vanilla extract. Whip on low speed at first to avoid the powdered sugar from spilling out and gradually increase to medium speed. Scape the bowl down and mix until smooth and uniform, around 3 minutes.4 cups powdered sugar, 2 teaspoons vanilla extract, ⅛ teaspoon fine sea salt
- Fit a piping bag with a large open circle piping tip and fill with cream cheese buttercream frosting. Alternatively you can use a butter knife or frosting spatula to ice these cupcakes. However you choose to frost the cupcakes, make sure the cupcakes are completely cool first. Dash a sprinkle of pumpkin pie spice over top of the frosted cupcakes. Enjoy!
- Store finished cupcakes in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!
