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Pumpkin Cupcakes with Cream Cheese Buttercream Recipe

Pumpkin Cupcakes with Cream Cheese Buttercream Recipe
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5 from 12 reviews

Delicious and moist pumpkin cupcakes topped with a luscious cream cheese buttercream frosting. These cupcakes are perfect for fall gatherings, Halloween parties, or just a sweet treat any time of year.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Pumpkin Cupcakes

  • 192 grams (1 ½ cups) cake flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin spice
  • 240 grams (1 cup) pumpkin puree, squeezed until dry & measured to 65 grams or ¼ cup
  • 57 grams (¼ cup) unsalted butter, room temperature
  • 50 grams (¼ cup) vegetable oil
  • 200 grams (1 cup) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla bean paste or extract
  • 120 grams (½ cup) full-fat sour cream or yogurt, room temperature
  • 60 grams (¼ cup) whole milk, room temperature

Cream Cheese Buttercream

  • 226 grams (1 cup) unsalted butter, room temperature
  • 8 oz full-fat cream cheese, cold
  • 360 grams (3 cups) powdered sugar
  • 1 pinch salt
  • ½ tablespoon vanilla bean paste or extract

Instructions

  1. Preheat oven and prepare cupcake tin: Preheat oven to 350°F and line a cupcake tin with liners.
  2. Prepare dry ingredients: In a bowl, whisk together cake flour, baking soda, baking powder, salt, and pumpkin spice.
  3. Prepare pumpkin puree: Dry out pumpkin puree to 65 grams.
  4. Mix wet ingredients: Beat together butter, oil, and sugar until fluffy. Add eggs, vanilla, and dry ingredients.
  5. Incorporate remaining ingredients: Mix in sour cream, dried pumpkin puree, and milk to form the batter.
  6. Bake: Fill cupcake liners and bake for 12-15 minutes until done.
  7. Make cream cheese buttercream: Beat butter, cream cheese, sugar, salt, and vanilla until smooth.
  8. Frost cupcakes: Once cooled, frost cupcakes with the cream cheese buttercream.

Notes

  • Make sure to properly dry the pumpkin puree for the cupcakes.
  • You can adjust the amount of pumpkin spice to suit your taste preferences.
  • Ensure all ingredients are at room temperature for best results.

Nutrition

Find it online: https://cookingwithsarah.com/pumpkin-cupcakes-with-cream-cheese-buttercream-recipe/