Cozy Pumpkin Cupcakes

Indulge in the quintessential flavors of autumn with our Ultimate Pumpkin Cupcake Recipe. These delightful cupcakes are crafted with real pumpkin puree and a warm medley of seasonal spices, then crowned with a luscious, tangy cinnamon-infused cream cheese frosting. The result is a truly irresistible fall treat that promises to be a highlight at any gathering.

Author’s Note

These Pumpkin Cupcakes Disappear Fast!

Years ago, I encountered these incredible pumpkin cupcakes at a casual party, and from the very first bite, I was completely captivated. A dear friend had skillfully adapted the recipe from a classic Taste of Home magazine issue, and it quickly became a personal favorite. Despite exploring countless other pumpkin cupcake variations over the years, nothing quite measured up to the exceptional taste and texture of that original version. After making a few thoughtful adjustments and tweaks of my own, I’m confident in saying that this recipe has become my absolute go-to for pumpkin cupcakes.

What truly sets these cupcakes apart is their perfectly balanced pumpkin spice flavor, which isn’t overpowering but provides a warm, inviting essence. They boast an incredibly tender, moist texture that simply melts in your mouth, making each bite a pure delight. And of course, the crowning glory is the rich, decadent cinnamon cream cheese frosting, which adds a delightful tangy counterpoint to the sweet pumpkin and spice. The combination is simply divine, creating a harmonious symphony of flavors that evokes the cozy spirit of autumn.

If you’re searching for a spectacular fall dessert that’s both impressive and remarkably easy to prepare—especially when compared to the complexity of a layered cake—then these simple yet sensational Pumpkin Cupcakes are your answer. They are guaranteed to be a crowd-pleaser and will undoubtedly become a cherished part of your seasonal baking repertoire, disappearing quickly wherever they are served!

Key Ingredients for the Perfect Pumpkin Cupcake Recipe

Crafting the perfect pumpkin cupcake starts with selecting the right ingredients. Each component plays a vital role in achieving that rich flavor and incredibly moist texture. Here’s a closer look at the essential elements and some helpful tips for your baking success:

• Pumpkin Purée: The heart of our pumpkin cupcakes! Always opt for canned pumpkin purée, not pumpkin pie filling, which contains added sugars and spices that will alter the recipe. If you’re using fresh pumpkin purée, ensure you blot out any excess liquid beforehand to prevent a soggy cupcake. Too much moisture can drastically change the texture of your baked goods.
• Brown & White Sugar: This combination provides a depth of sweetness. Granulated sugar offers a clean sweetness, while brown sugar adds a subtle molasses note and contributes to the cupcakes’ moistness. Feel free to use dark brown sugar if you desire a more pronounced, robust molasses flavor in your finished cupcakes.
• Butter: Unsalted butter is crucial for controlling the overall saltiness of your recipe. For an even more tender and moist texture, especially if you prefer a richer crumb, you can swap out half of the butter for a neutral-flavored oil, such as vegetable or canola oil. Ensure your butter is softened to room temperature for optimal creaming.
• Buttermilk: Buttermilk is a secret weapon for tender, moist baked goods. Its acidity reacts with the baking soda, creating a lighter crumb. If you don’t have buttermilk on hand, don’t worry! You can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk (dairy or non-dairy), letting it sit for 5-10 minutes until it slightly curdles.
• Pumpkin Pie Spice: This pre-mixed blend is a convenient way to get that classic fall flavor profile. However, if you prefer to mix your own for a fresher, more customizable blend, combine ground cinnamon, nutmeg, ginger, allspice, and a pinch of cloves. This allows you to adjust the spice levels to your personal preference.
• Cream Cheese (for frosting): For the ultimate cinnamon cream cheese frosting, always use full-fat block cream cheese. Avoid whipped or spreadable cream cheese varieties, as they have a higher water content and different consistency, which will result in a runny and unstable frosting.

How To Master This Easy Pumpkin Cupcake Recipe

Creating these delightful pumpkin cupcakes is a straightforward and rewarding process. Follow these simple steps for a perfect batch every time:

1. Prepare Your Oven and Muffin Tin: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Line a standard 12-cup muffin tin with paper cupcake liners. These liners not only prevent sticking but also make for easy cleanup and presentation.
2. Cream the Wet Ingredients: In a large mixing bowl, combine the softened unsalted butter with both granulated sugar and lightly packed brown sugar. Beat these together using an electric mixer until the mixture is light, fluffy, and pale in color. This step incorporates air, which contributes to the cupcakes’ tender texture. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the canned pumpkin purée, ¼ cup of the buttermilk, and the vanilla extract until everything is smooth and well combined.
3. Whisk the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, ground ginger, baking powder, baking soda, and salt. Whisking ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing pockets of unmixed ingredients.
4. Combine Wet and Dry Mixtures: This step requires a gentle hand to avoid overmixing. Gradually add the dry ingredients to the wet ingredients in three alternating additions, beginning and ending with the dry. In between each dry addition, incorporate ¼ cup of the remaining buttermilk. Mix only until just combined – streaks of flour are acceptable. Overmixing develops the gluten in the flour, leading to dense, tough cupcakes.
5. Bake to Perfection: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds to three-quarters full. This amount typically yields 24 perfectly sized cupcakes. Transfer the muffin tin to the preheated oven and bake for 18–22 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean or with just a few moist crumbs attached. Avoid overbaking, as this can dry out the cupcakes.
6. Cool and Frost: Once baked, remove the muffin tin from the oven and let the cupcakes cool in the pan for about 10 minutes. This allows them to set before transferring. Then, carefully remove them to a wire rack to cool completely. It is crucial for the cupcakes to be entirely cool before you apply the frosting; otherwise, your beautiful cinnamon cream cheese frosting will melt and slide off. Once cooled, generously frost your pumpkin cupcakes and get ready to enjoy!

Crafting The Best Cinnamon-Cream Cheese Frosting

No pumpkin cupcake is complete without a generous swirl of rich, tangy, and subtly spiced cream cheese frosting. This cinnamon-infused frosting perfectly complements the warm flavors of the pumpkin cupcakes. Here are the secrets to achieving a perfectly smooth and dreamy frosting:

• Soften Ingredients to Room Temperature: This is the most critical step for a lump-free, silky smooth frosting. Ensure both your full-fat block cream cheese and unsalted butter are at true room temperature. This means leaving them on the counter for at least 1-2 hours before you start. Cold ingredients will lead to a lumpy, uneven frosting that is difficult to spread.
• Beat Until Fluffy and Smooth: Once your butter and cream cheese are perfectly softened, beat them together with an electric mixer until they are light, fluffy, and completely smooth. This should take a few minutes. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed. Don’t rush this step, as thorough creaming is key to avoiding any lumps.
• Adjust Sweetness to Your Liking: The recipe calls for a specific amount of powdered sugar, but taste is subjective! After initially mixing in the powdered sugar, taste the frosting. If you prefer a sweeter frosting, gradually add an extra ¼ to ½ cup of powdered sugar, beating well after each addition until you reach your desired level of sweetness and consistency.
• Experiment with Flavor Twists: While cinnamon is wonderful, don’t hesitate to get creative with your frosting flavors. For an even more intense fall experience, try replacing some or all of the ground cinnamon with pumpkin pie spice. A tiny pinch of ground cloves or a whisper of orange zest can also add a delightful complexity to your frosting, elevating it to new heights.

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5 from 14 votes

Pumpkin Cupcake Recipe

By
Chelsea Lords

The most delicious Pumpkin Cupcake Recipe, topped with a luscious and easy cinnamon-cream cheese frosting. Simply irresistible!

Prep Time:
25 minutes

Cook Time:
20 minutes

Total Time:
45 minutes

Servings:
24 cupcakes

Video

Equipment

• Muffin pan with liners

Ingredients

Cupcakes

• 3/4 cup unsalted butter softened
• 1-1/2 cups granulated sugar
• 1 cup brown sugar lightly packed
• 3 large eggs
• 1 (15-ounce) can pumpkin purée
• 1 cup buttermilk divided, see note 1
• 1 teaspoon vanilla extract
• 2-1/3 cups flour see note 2
• 1 tablespoon pumpkin pie spice
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt

Frosting

• 1 (8-ounce) package cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1-1/2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add in the eggs, one at a time, beating after each addition until well combined. Then, mix in the pumpkin purée, 1/4 cup of the buttermilk, and vanilla extract until smooth.
• In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Whisk until well blended. Add the dry ingredients to the wet ingredients in three parts, alternating each addition with 1/4 cup buttermilk to use up the remaining 3/4 cup buttermilk. Mix only until just combined to avoid tough cupcakes.
• Fill the prepared muffin pan liners 3/4 full. This batter should make exactly enough for 24 cupcakes. Bake in the center of the oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool the cupcakes in the muffin pan for 10 minutes before carefully transferring them to wire racks to cool completely. Ensure they are fully cooled before frosting.
• For the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy (see note 3 for tips on softening). Gradually add the powdered sugar, vanilla extract, and ground cinnamon. Beat until the frosting is completely smooth and creamy.
• Once the cupcakes are completely cool, generously frost them with the cinnamon-cream cheese frosting. These cupcakes are best enjoyed within 2–3 days.

Recipe Notes

Note 1: Homemade Buttermilk. If you don’t have store-bought buttermilk, you can easily create a substitute at home. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk (dairy or non-dairy). Stir it gently and let it sit for about 5 to 10 minutes until it visibly curdles. This DIY buttermilk provides the necessary acidity for a tender crumb.
Note 2: Measuring Flour Accurately. Proper flour measurement is crucial for the texture of your cupcakes. Always spoon the flour into your measuring cup and then level it off with a straight edge (like the back of a knife). Do not scoop flour directly with the measuring cup, as this compacts it, leading to too much flour. Too much flour will result in dense, dry cupcakes, while too little can cause them to sink and be too wet. Additionally, remember to mix the dry and wet ingredients only until just combined; overmixing can develop gluten, making the cupcakes tough instead of tender.
Note 3: Perfect Frosting Consistency. For the silkiest, lump-free cream cheese frosting, it’s absolutely essential that both your cream cheese and butter are at room temperature and perfectly softened. I typically leave both ingredients out on the kitchen counter for 1–2 hours before I plan to make the frosting. Rushing this softening process, for example by microwaving, can lead to uneven melting and a grainy, clumpy frosting that’s difficult to work with and lacks that luxurious texture. Patience here truly pays off!
Storage Recommendations: To maintain the quality and freshness of your pumpkin cupcakes, store leftover frosted cupcakes in an airtight container in the refrigerator for up to a week. For the best taste and texture, allow them to come to room temperature for about 15-30 minutes before serving. You can also freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator before frosting and serving.
Source: This beloved recipe has been thoughtfully adapted from Taste of Home.

Nutrition

Serving: 1 serving
|
Calories: 324 kcal
|
Carbohydrates: 54 g
|
Protein: 4 g
|
Fat: 11 g
|
Saturated Fat: 7 g
|
Polyunsaturated Fat: 1 g
|
Monounsaturated Fat: 3 g
|
Trans Fat: 0.4 g
|
Cholesterol: 51 mg
|
Sodium: 205 mg
|
Potassium: 118 mg
|
Fiber: 1 g
|
Sugar: 43 g
|
Vitamin A: 3110 IU
|
Vitamin C: 1 mg
|
Calcium: 80 mg
|
Iron: 1 mg

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary.

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