Pumpkin Cupcakes with Buttermilk Icing Recipe

Name: Pumpkin Cupcakes with Buttermilk Icing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cake flour; 1 tablespoon plus 1 teaspoon baking powder; 2 1/4 teaspoons ground cinnamon; 2 1/4 teaspoons ground ginger; 1 teaspoon ground cloves; 1 teaspoon freshly grated nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 cups canned pumpkin puree (not pumpkin pie filling); 1 cup whole milk; 2 sticks (8 ounces) unsalted butter, at room temperature; 2 cups packed light brown sugar; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; Buttermilk Icing (see recipe intro)

Servings: persons

4 cups cake flour
1 tablespoon plus 1 teaspoon baking powder
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups canned pumpkin puree (not pumpkin pie filling)
1 cup whole milk
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups packed light brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
Buttermilk Icing (see recipe intro)

1
Heat the oven to 350 degrees F and arrange the rack in the middle.
2
Line muffin pans with cupcake liners.
3
Sift together dry ingredients in a bowl and set aside.
4
Whisk together pumpkin and milk in a separate bowl and set aside.
5
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
6
Add eggs one at a time, beating and then scraping the bowl down after each addition.
7
Add vanilla and beat until smooth.
8
Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions.
9
When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.
10
Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
11
Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans.
12
Let cool completely on a rack, decorate with icing, and serve.

1460

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cake flour, 1 tablespoon plus 1 teaspoon baking powder, 2 1/4 teaspoons ground cinnamon, 2 1/4 teaspoons ground ginger, and more.

Yes, Pumpkin Cupcakes with Buttermilk Icing Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!