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Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1 3/4 cup flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 15 oz. can pumpkin puree
  • 1 tsp. vanilla extract
  • 1/3 cup buttermilk

For the frosting:

  • 1/2 cup softened butter
  • 3 cups powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 6 oz softened cream cheese

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside. In a large bowl, beat together the sugar, brown sugar, and oil until combined. Add in the egg, pumpkin puree, and vanilla extract and beat until combined.
  3. Slowly add in the flour mixture in alternating additions with the buttermilk, starting and ending with the flour mixture. Beat until the batter is smooth. It will be fairly thick. Scoop the batter evenly into your prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into a cupcake comes out with just a few crumbs clinging to it.

For the frosting:

  1. In a large bowl, beat together the softened butter and powdered sugar until you have a thick mixture. Add in the salt and vanilla extract and beat until smooth. Add in the cream cheese and mix through until it's well combined.
  2. Once the cupcakes are cooled, frost and decorate with the cream cheese frosting as desired. Enjoy!