Pumpkin Cupcakes with Cream Cheese Buttercream Recipe

These Pumpkin Cupcakes with Cream Cheese Buttercream are autumn coziness in every bite! Picture plush, pumpkin-spiced cupcakes topped with a cloud of tangy, silky cream cheese buttercream. The cake is incredibly moist (thank you, carefully dried pumpkin puree and sour cream), and the buttercream delivers just the right balance of sweetness and creaminess. Whether you’re celebrating fall, want to wow guests at a gathering, or simply need a pick-me-up on a weekday afternoon, these cupcakes are pure joy wrapped in a cupcake wrapper—and yes, they taste just as dreamy as they sound.

Ingredients You’ll Need

The secret to extraordinary Pumpkin Cupcakes with Cream Cheese Buttercream lies in a handful of simple, thoughtfully chosen ingredients. Each element here truly matters, making the cupcakes plush, flavorful, and strikingly beautiful. Let’s break down what you’ll need and why.

• Cake flour: Yields an incredibly soft, tender cupcake crumb that’s worth the extra trip to the store.
• Baking soda & baking powder: Both are essential for the perfect lift and that dreamy, fluffy top.
• Fine sea salt: Amplifies all the warm flavors without tasting overly salty.
• Pumpkin spice: Brings the comforting notes of cinnamon, nutmeg, and clove to really make these cupcakes taste like fall.
• Pumpkin puree (well-drained): Adds moisture and a beautiful orange hue—be sure to squeeze it dry for the best texture!
• Unsalted butter: For richness and that classic buttery depth in both cake and frosting.
• Vegetable oil: Makes the crumb extra soft and keeps the cakes moist for days.
• Granulated sugar: Sweetens without masking the pumpkin and spice.
• Eggs: The binding power and structure-makers; use them at room temp for an even batter.
• Vanilla bean paste or extract: Adds irresistible complexity and complements the spices.
• Full-fat sour cream or yogurt: The secret to plush, bakery-style cupcakes with subtle tang.
• Whole milk: Loosens the batter for perfect consistency and a moist bite.
• Powdered sugar: The backbone of dreamy, smooth buttercream.
• Full-fat cream cheese (cold): Delivers tang and silkiness to the frosting, making every bite feel special.
• Salt (for buttercream): Even a pinch cuts through sweetness, so every flavor shines.

How to Make Pumpkin Cupcakes with Cream Cheese Buttercream

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350 degrees F and lining your cupcake tin with paper liners. If you only have one tin, you’ll bake in batches—if you’re lucky enough to have two, get both ready. Lining the pans not only makes cleanup a breeze but guarantees your Pumpkin Cupcakes with Cream Cheese Buttercream pop out picture-perfect.

Step 2: Whisk Together Dry Ingredients

Grab a medium bowl and whisk together the cake flour, baking soda, baking powder, salt, and that all-important pumpkin spice mix. Pre-mixing these ensures the leaveners are evenly distributed, so every cupcake rises sky-high and spices are beautifully balanced in each bite.

Step 3: Prep the Pumpkin Puree

Pumpkin puree loves to hang onto extra water, which can spell soggy cupcakes. Spread the puree out on a cutting board, then gently press paper towels over it, patting and repeating until it feels dry enough to form a ball. Measure out just 65 grams (about 1/4 cup)—it’s dense, vibrant, and ready to shine in the batter.

Step 4: Cream Fats and Sugar

In a separate, larger bowl, beat the unsalted butter, vegetable oil, and sugar until creamy and light—a process that creates air pockets for a soft crumb. This is your foundation for moist, melt-in-your-mouth cupcakes.

Step 5: Add Eggs and Vanilla

Mix in the eggs and vanilla next, making sure everything is well combined. You’ll start to see the batter get glossy and thick, which means you’re on track for Pumpkin Cupcakes with Cream Cheese Buttercream success.

Step 6: Incorporate the Dry Ingredients

Gently mix in the dry ingredients you whisked earlier, stopping when you still see a few flour streaks. This keeps the batter soft and ensures you don’t over-mix, which would make the cakes tough.

Step 7: Add Pumpkin and Dairy

Stir in the dried pumpkin puree and sour cream (or yogurt), blending just until combined. Slowly stream in the milk, mixing until you have a silky, smooth batter. The pumpkin and sour cream team up for dreamy texture you’ll love.

Step 8: Fill and Bake

Scoop the batter into your lined cups, filling each about halfway. Bake for 12 to 15 minutes, or until the cupcakes are puffed, barely golden, and a toothpick comes out clean or with a few moist crumbs. Let them cool completely on a wire rack—frosting warm cakes is a messy heartbreak!

Step 9: Make Cream Cheese Buttercream

Beat unsalted butter first until smooth and fluffy, then add the cold cream cheese, mixing until perfectly combined. Add half the powdered sugar, blending on low until it comes together, and repeat with the rest of the sugar, salt, and vanilla. The result? A cloud of luscious, pipeable frosting—the ideal crown for your cupcakes.

Step 10: Frost and Enjoy!

Once the cupcakes are completely cool, pipe or spread on the cream cheese buttercream. Use a piping bag for bakery looks or simply swipe with a knife. Whichever you choose, the result is a batch of Pumpkin Cupcakes with Cream Cheese Buttercream you’ll want to make again and again.

How to Serve Pumpkin Cupcakes with Cream Cheese Buttercream

Garnishes

Let your Pumpkin Cupcakes with Cream Cheese Buttercream shine with just a little extra flair! Try a light dusting of cinnamon, a sprinkle of toasted chopped pecans, or even tiny candies or edible gold leaf for a party-ready look. Each garnish adds extra color, crunch, or a cute seasonal vibe.

Side Dishes

Pair these cupcakes with something light and refreshing, like a crisp apple salad or a tangy fruit platter, to balance out the sweetness. They also love to be the star of an autumn dessert table—think coffee, chai, or even a spiced apple cider for cozy sipping alongside each cupcake.

Creative Ways to Present

Arranging Pumpkin Cupcakes with Cream Cheese Buttercream on a rustic wooden board, a vintage cake stand, or even individual mini cake pedestals makes them look extra special. For parties, try topping each with a pretty pick or edible flower, or wrap in decorative parchment for instantly giftable treats.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have leftover Pumpkin Cupcakes with Cream Cheese Buttercream, store them in an airtight container in the fridge. The frosting stays fresh, and the cupcakes remain moist—just let them come to room temperature before serving for the best flavor and texture.

Freezing

Both the unfrosted cupcakes and the cream cheese buttercream can be frozen separately! Wrap cupcakes tightly and freeze for up to two months. The buttercream also freezes well; just thaw in the fridge overnight and re-whip until smooth before using.

Reheating

For the fluffiest texture, bring cupcakes to room temperature from the fridge or freezer before serving. If you want the cupcakes to be slightly warm (without the frosting), pop them in a 300 degree F oven for 5 minutes. Always frost after they’re fully cool.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Just make sure you drain your homemade pumpkin puree well—excess moisture is the enemy of good cupcake texture. Whether canned or homemade, squeeze out that water for the best results in Pumpkin Cupcakes with Cream Cheese Buttercream.

What if I don’t have cake flour?

No problem. For each cup of cake flour, measure out 1 cup all-purpose flour, remove 2 tablespoons, and replace those with 2 tablespoons cornstarch. Sift well before using.

Can I make these cupcakes gluten-free?

Yes, you can use a good-quality 1:1 gluten-free baking flour in place of cake flour. The cupcakes may be slightly less tender, but the results are still delicious.

Why does the pumpkin puree need to be dried?

Pumpkin puree holds quite a bit of water, which can weigh down your batter and make the cupcakes gummy. By drying it, you ensure your Pumpkin Cupcakes with Cream Cheese Buttercream come out fluffy and perfect every time.

How do I get bakery-style swirls with my buttercream?

Use a large piping bag with your favorite tip (open or closed star works great) and pipe a swirl starting at the outside edge, working inward and upward. Practice on parchment if you want to get fancy—don’t worry, delicious swirls come with every attempt!

Final Thoughts

If there’s ever a reason to fire up your oven this season, let it be Pumpkin Cupcakes with Cream Cheese Buttercream. Whether you bake for yourself or share with friends, they promise cozy flavors, dreamy texture, and pure joy in every bite. Give them a try—you might just create a new tradition!

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