Description
Indulge in these decadent Pumpkin Cream Cheese Cupcakes, featuring a moist pumpkin spice cake swirled with a tangy cream cheese frosting. Perfect for fall gatherings or a special treat!
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional, for thinning)
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until well combined and fluffy.
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until desired consistency is reached.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- Ensure all ingredients for the frosting are at room temperature for the smoothest consistency.
- For an extra festive touch, sprinkle with cinnamon or a drizzle of caramel sauce before serving.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: PT25M
- Cook Time: PT20M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Protein: 4g