The pumpkin cupcake recipe you will need! It has a moist and melt-in-your-mouth soft crumb, rich pumpkin spice flavor, and the best cream cheese frosting. Pumpkin cupcakes are so easy to make, and they rise beautifully every time.
Butter and sugar: Cream these two together to get a batter that bakes up light and fluffy.
Eggs: Eggs provide binding power, helping keep all the ingredients together. Eggs also promote rising in the cupcakes as they bake.
Canned pumpkin: Be sure to use canned pumpkin, sometimes called pumpkin puree. Don’t use pumpkin pie filling, which has additional ingredients.
All-purpose flour: The protein in all-purpose flour provides structure when the cupcakes are baked.
Spices: Pumpkin pie spice, ground cinnamon and ground ginger give the cupcakes bold and delicious flavors.
Baking powder: Baking powder is the main rising agent in this pumpkin cupcake recipe.
Baking soda: You’ll need some extra baking soda to counter the acidity of the buttermilk. Baking powder contains baking soda and cream of tartar. If you use baking powder only, plus buttermilk, the cupcakes won’t rise very much because the acidity of the buttermilk and the acidity of the cream of tartar overwhelm the baking soda. So, add extra baking soda in addition to what’s in the baking powder to counter all that acidity and get the cupcake batter to rise.
Buttermilk: After all that explanation about baking soda and buttermilk, why add the buttermilk to begin with? It makes the pumpkin spice cupcakes tender and adds a lot of moisture without making the cupcakes seem too moist after baking.
Frosting:
Cream cheese: Cream cheese gives the frosting a thick texture and tangy taste.
Butter: Adding butter to the cream cheese helps make it more spreadable and smoother. It also gives the frosting a warmer, more buttery taste.
Confectioners’ sugar: Adding confectioners’ sugar to the frosting makes it lighter, and obviously much sweeter. The sugar won’t erase the tangy flavor of the cream cheese but will mellow it out enough to create a really tasty frosting.
Vanilla extract and cinnamon: Vanilla extract and cinnamon provide some subtle flavoring.
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
Step 1: Make the batter
Preheat the oven to 350°F. Cream the butter and sugar together for five to seven minutes in a large bowl, mixing until the ingredients are light and fluffy. Add the eggs one by one, beating each one into the mixture before adding another. Add the pumpkin.
In another large bowl, combine the flour, pumpkin pie spice, baking powder, cinnamon, salt, baking soda and ginger. Alternate adding the dry mixture and the buttermilk to the creamed mixture. Beat the batter well after each addition.
Step 2: Bake the cupcakes
Line muffin cups with paper liners. Fill the cups 3/4 full and bake them for 20 to 25 minutes. A toothpick inserted in the center of the cupcakes should come out clean when the cupcakes are done baking. Let the cupcakes cool for 10 minutes in the pan, and then place them on a wire rack to cool down completely.
Step 3: Mix the frosting
In a large, clean bowl, beat the cream cheese and butter together until the mixture is fluffy. Add the confectioners’ sugar, then the vanilla and cinnamon. Beat the whole mixture until it’s smooth and spreadable. Frost the cupcakes.
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