Pumpkin Cupcakes | Spiced Cream Cheese Frosting
Get ready to fall in love with these delightful pumpkin spice cupcakes topped with heavenly spiced cream cheese frosting! As the leaves turn and the air gets crisp, there’s no better way to celebrate the season than with these warm, comforting treats!
Fall is my Favorite time of the year along with Spooky Season. I hope you get the chance to make this recipe in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Looking for some inspiration?… For more Recipes with Pumpkin, click HERE! ; and for more Pumpkin Spice Recipes, click HERE!
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Pumpkin Cupcakes | Spiced Cream Cheese Frosting
Get ready to fall in love with these delightful pumpkin spice cupcakes topped with heavenly spiced cream cheese frosting! As the leaves turn and the air gets crisp, there’s no better way to celebrate the season than with these warm, comforting treats!
Equipment
Ingredients
PUMPKIN SPICE MUFFINS
- 4.41 oz (125 g) all-purpose flour (Original Recipe calls for cake flour: 4.94 oz | 140 g)
- 0.88 oz (24 g) corn starch (My Personal Addition)
- 3/4 tsp (3 g) baking powder
- 1/8 tsp (0.5 g) baking soda
- 1 Tbsp (6 g) pumpkin pie spice (Homemade recipe HERE)
- 1/4 tsp (1.5 g) sea salt
- 2.47 oz (70 g) butter (Softened | At Room Temperature)
- 5.29 oz (150 g) granulated sugar (Original Recipe Calls for Granulated Sugar only)
- 1 egg (Large | At Room Temperature)
- 1 tsp (5 g) vanilla bean paste
- 4.27 oz (121 g) pumpkin purée (At Room Temperature)
- 2.12 oz (60 g) Buttermilk (At Room Temperature)
SPICED CREAM CHEESE FROSTING
- 6 oz (170 g) butter (Softened | At Room Temperature)
- 6 oz (170 g) cream cheese (Cold)
- 9.55 oz (270 g) powdered sugar
- 2 tsp (4 g) pumpkin pie spice (Homemade recipe HERE)
Instructions
- Place your Muffin Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
PUMPKIN SPICE MUFFINS PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the corn starch, baking powder, baking soda, pumpkin pie spice, and sea salt. Set aside.4.41 oz all-purpose flour, 3/4 tsp baking powder, 1 Tbsp pumpkin pie spice, 1/4 tsp sea salt
- In a separate mixing bowl, cream the softened butter together with the granulated sugar until light and fluffy, about 2 minutes.5.29 oz granulated sugar, 1 egg, 4.27 oz pumpkin purée, 1 tsp vanilla bean paste
- Add in the egg and vanilla bean paste. Beat for an additional minute.
- Mix in the pumpkin purée.
- Add in the flour/spice mixture together with the buttermilk. Fold until just combined. Set aside.
- Scoop the batter into the wells of your Muffin Tray (about 1/2 full).
BAKE!
- Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
- Once your Pumpkin Muffins are out of the oven, let them cool down for about 10 minutes before unmolding then onto your cooling rack. NOTE: I like to bake mine the day prior so I can do the frosting the day of.
SPICED CREAM CHEESE FROSTING PREPARATION
- In a mixing bowl, add the softened butter and beat on high until light and fluffy, about 5 minutes. Mix in the cold cream cheese. Then, add the powdered sugar and pumpkin pie spice a little at a time until combined. Continue to whip the frosting on high speed until light and fluffy.
- Transfer the spiced cream cheese frosting to a piping bag with the star tip. Pipe frosting on top of the muffins. Enjoy! Autumn Leaves & Pumpkins Please!
- N.B. These cupcakes are best enjoyed the day of. However, you can store the muffins wrapped at room temperature and the frosting in the refrigerator up to 3 days for assembly later.
Video
Nutrition
Nutrition Facts
Pumpkin Cupcakes | Spiced Cream Cheese Frosting
Amount Per Serving
Calories 391
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 72mg24%
Sodium 272mg12%
Potassium 73mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 2290IU46%
Vitamin C 1mg1%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Credit: Ginny from the blog In Bloom Bakery ; Recipe: “Pumpkin Cupcakes with Cream Cheese Frosting”. These cupcakes are excellent! Next time I will make them in a mini muffin tin to have taller cupcakes. Thank you!, ~Nessa
