These Pumpkin Cupcakes are super soft and fluffy with a delicious cream cheese frosting. The cream cheese frosting's tangy, yet sweet flavor works perfectly with the warm, spice filled flavor of the cupcakes.
These Pumpkin Cupcakes have pumpkin puree and a combination of spices for their signature fall flavor. Cinnamon, nutmeg, cloves, and ginger are combined to create that classic pumpkin spice.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Cream Cheese: The cream cheese needs to be softened as well. I recommend pulling this out to sit at room temperature at the very beginning.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let's get started! Preheat oven to 350° F. a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
With the mixer on low, slowly add the flour mixture and mix until combined. Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way. Bake for 19-21 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy.
Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 809 or similar piping tip.
Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Enjoy!
These Pumpkin Cupcakes are super soft and fluffy with a delicious cream cheese frosting. The cream cheese frosting's tangy, yet sweet flavor works perfectly with the warm, spice filled flavor of the cupcakes.
Author:Marisa Guerra
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:12 servings
Category:Dessert
Ingredients
Pumpkin Cupcakes
180 grams (1 ½ cups) flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
198 grams (1 cup) sugar
99 grams (½ cup) vegetable oil
2 eggs
227 grams (1 cup) pumpkin puree
Cream Cheese Frosting
4 oz (½ cup) unsalted butter
8 oz cream cheese
283 grams (2 ½ cups) powdered sugar
28 grams (2 tbsp) heavy cream
Instructions
Pumpkin Cupcakes
Preheat oven to 350° F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy.
Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
With the mixer on low, slowly add the flour mixture and mix until combined.
Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
Line a cupcake pan with 12 cupcake liners and carefully divide the batter evenly among them, filling each only about two thirds of the way.
Bake for 19-21 minutes until a toothpick inserted into the center of the cupcakes comes out clean.
Cool for 5-10 minutes in the pan before gently pulling the cupcakes out of the pan to cool completely on a cooling rack.
Cream Cheese Frosting
Cream together the butter and cream cheese until smooth.
With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
Scrape down the sides of the bowl and mix until light and fluffy.
Assembly
Once the cupcakes have cooled, scoop the cream cheese frosting into a pastry bag fitted with an Ateco 809 or similar piping tip.
Starting at the outside rim of the cupcake, begin to pipe the frosting in a clockwise motion, moving to the center until you have covered the entire top in a beautiful swirl design. Repeat this with the remaining cupcakes. Enjoy!
Notes
These cupcakes can be placed in an airtight container and kept in the fridge for up to four days. However, they’re best enjoyed fresh or slightly warmed.
