Pumpkin Cupcakes

17 ingredients
9 steps

Ingredients

  • FOR THE CUPCAKES:
  • 2 cups Cake Flour (spooned And Leveled To Measure)
  • 1/2 teaspoons Baking Soda
  • 2-1/2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/4 teaspoons Ground Cinnamon
  • 1 stick Unsalted Butter, At Room Temperature
  • 1-1/4 cup Light Brown Sugar, Packed
  • 2 Eggs At Room Temperature
  • 1/2 cups Buttermilk At Room Temperature
  • 3/4 cups Canned Pumpkin Puree (not Pumpkin Pie Mix)
  • FOR THE FROSTING:
  • 2 sticks Unsalted Butter, Softened But Cool
  • 1 block Cream Cheese, Cold (8 Ounces)
  • 5 cups Powdered Sugar, Sifted
  • 3 teaspoons Clear Vanilla Extract (to Maintain Bright White Color)

Directions

  1. 1
    FOR THE CUPCAKES:
  2. 2
    Preheat oven to 350 degrees F. Line two 12-count cupcake pans with liners (recipe makes about 18 cupcakes).
  3. 3
    In a large bowl, sift together flour, baking soda, baking powder, salt and spices. Set aside.
  4. 4
    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until fluffy, about 3-4 minutes. Lower speed to medium and add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
  5. 5
    Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the buttermilk in two batches and mixing just until incorporated.
  6. 6
    Add pumpkin puree and mix just until combined.
  7. 7
    Fill the cupcake liners about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. 8
    FOR THE FROSTING:
  9. 9
    In the bowl of a stand mixer fitted with the whisk attachment, cream butter and cream cheese on medium-high until light and fluffy, about 4-5 minutes. Reduce mixer speed to low and gradually add the powdered sugar. Add in vanilla and blend until moistened. Increase mixer speed to medium and beat frosting for 2 minutes until smooth and fluffy. Pipe or spread onto cooled cupcakes.

Products Matching These Ingredients

Almond flour organic blanched

Almond flour organic blanched

Terrasoul

NOVA 4
Oven Baking Potato

Oven Baking Potato

 Chocolate Drizzled Granola Bars Birthday Cake Flavor

Chocolate Drizzled Granola Bars Birthday Cake Flavor

Made Good

NOVA 4

Cheese danish coffee cake, strawberry

D NOVA 4

Cheese Danish Coffee Cake

Spartan

E NOVA 4

Baking chips, butterscotch

E NOVA 4

Baking chips, real semi-sweet chocolate

E NOVA 4

Flour tortillas

D NOVA 4

Burrito size flour tortillas

D NOVA 4

Gold Gluten Free Mini Cupcakes With Sprinkles

Wegmans

E NOVA 4
Hostess S'Mores Cupcakes

Hostess S'Mores Cupcakes

Hostess

E NOVA 4
2 Red Velvet Cupcakes

2 Red Velvet Cupcakes

Sainsbury's

E NOVA 4

More Recipes to Try

Mexican Rice

7 ingredients

Pumpkin Empanadas(Bake Off Winner)

10 ingredients

Poppy Seed Pound Cake

7 ingredients

Macaroni Salad

9 ingredients

Chocolate Chip Cookies

9 ingredients

Roast Chicken

5 ingredients

Murgha Kari(Chicken Curry With Tomatoes)

7 ingredients

Bread And Butter Pickles

9 ingredients

Easy Ambrosia

3 ingredients

Wonderful Waffles

8 ingredients

Ma Forrest'S Pumpkin Pie

7 ingredients

Chicken Pepperoni Parmesan

5 ingredients