Pumpkin Spice Cupcakes With Cream Cheese Frosting

Name: Pumpkin Spice Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 2 1/2 cups white sugar; 3/4 cup butter, softened; 3 eggs; 1 (15 ounce) can solid-pack pumpkin puree; 2 1/3 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 tablespoon ground cinnamon; 3/4 teaspoon baking powder; 1/2 teaspoon ground ginger; 1 cup buttermilk; Frosting:; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 4 cups confectioners' sugar; 2 teaspoons ground cinnamon; 1 teaspoon vanilla extract

Servings: persons

Cupcakes:
2 1/2 cups white sugar
3/4 cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1 cup buttermilk
Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
3
Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
4
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
5
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.

2641

kcal

Calories

120

Fat

387

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: Cupcakes:, 2 1/2 cups white sugar, 3/4 cup butter, softened, 3 eggs, and more.

Yes, Pumpkin Spice Cupcakes With Cream Cheese Frosting 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!