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Cozy Pumpkin Spice Cupcakes with Cinnamon Buttercream

pumpkin spice cupcakes - featured image
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These moist, spiced pumpkin cupcakes are topped with a silky cinnamon buttercream that’s not too sweet. Made with simple ingredients and a foolproof technique, they’re the perfect fall treat for any gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups pumpkin puree (100% pure pumpkin)
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream (or milk)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla and pumpkin puree until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to fold together until just combined. Do not overmix.
  5. Use a cookie scoop or ¼-cup measure to divide the batter evenly among the 12 liners, filling each about ⅔ full.
  6. Bake for 18-22 minutes, rotating the pan halfway through. Cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (at least 30 minutes).
  8. For the frosting: Beat the softened butter and cream cheese together with an electric mixer until smooth and fluffy, about 2 minutes. Add the powdered sugar one cup at a time, mixing on low speed. Add the cinnamon and vanilla, then beat on medium-high for 2 minutes. Add heavy cream one tablespoon at a time until spreadable consistency is reached.
  9. Transfer frosting to a piping bag fitted with a star tip. Pipe a generous swirl onto each cooled cupcake.
  10. Optional: Sprinkle with cinnamon or add a cinnamon stick or toasted pecans for garnish.

Notes

For best results, use room temperature eggs and cream cheese. Don’t overmix the batter. Measure flour by spooning and leveling. Let cupcakes cool completely before frosting. Frosting can be refrigerated for 10 minutes if too runny.

Nutrition

Keywords: pumpkin cupcakes, cinnamon buttercream, fall dessert, pumpkin spice, easy cupcakes, Thanksgiving dessert

Find it online: https://elaraeats.com/cozy-pumpkin-spice-cupcakes-with-cinnamon-buttercream/