Pumpkin Spice Cupcakes with Cream Cheese Frosting

Name: Pumpkin Spice Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 3/4 cup butter, softened; 2-1/2 cups sugar; 3 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 2-1/3 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 1 cup buttermilk; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon

This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado

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Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Test Kitchen Tips

For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.

These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.

It's very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner's sugar 1/4 cup at a time until thickened.

Nutrition Facts

1 cupcake: 340 calories, 14g fat (8g saturated fat), 62mg cholesterol, 233mg sodium, 53g carbohydrate (41g sugars, 1g fiber), 4g protein.

Reviews

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Average Rating:

cookandbaker

Sep 16, 2019

Yes, it is. I have made it at approximately 5200 feet elevation with perfect results.
Susan

Aug 31, 2019

Is this recipe already adjusted for altitude? Haven't tried it yet but looks good
Jeff

Oct 24, 2018

These were awesome. I did however, fill them with a whipped cream and vanilla pumkin spiced pudding. It just added that wow factor
Jacqueline

Oct 16, 2018

I made these today. They were easy to make and the recipe was easy to follow. I am taking them to a party and I'm sure everyone will love them. I'm sure I will be making them year round. (We love pumpkin)
Tina

Nov 22, 2017

I made these last night..Followed the recipe completely. Didn't change a thing. They were amazing...I made them for my husband for work. They were gone quick he said. I will for sure be making these again.
ebramkamp

Nov 16, 2017

These are absolutely delicious. It is one of my favorite fall cakes to make. The cake has a nice spice and it's not dry. The cinnamon in the cream cheese frosting is the perfect finishing touch.
kemmesmomni

Nov 9, 2017

I just made these and the frosting seems awfully dense......shouldn't there be some milk or half and half mixed in with conf sugar to make it light and fluffy?
Hayley

Oct 25, 2017

Hello im about to make this recipe. One question can I use regular milk instead of buttermilk?
Mary

Oct 22, 2017

Hi - I'm about to try these out. Do you use salted or unsalted butter?Update: Used salted butter - these are the best cupcakes I have ever cooked by far, and I'm not even a pumpkin fan! The pumpkin flavor is light and it balances so well with the cinammon cream cheese frosting! Thank you so much - I will be making these every fall for the rest of my life
goodcook2015

Oct 21, 2017

To Mary...I used salted butter and they turned out great. I only use unsalted if it's specified in the recipe.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

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