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Fluffy Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Soft, airy pumpkin spice cupcakes with a tangy cream cheese frosting. This recipe uses buttermilk and careful mixing techniques to ensure a light texture and perfectly balanced autumn flavors.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup 100% pure pumpkin puree
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounces full-fat cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 0.25 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Add the pumpkin puree and buttermilk to the butter mixture and mix on low speed until just combined.
  6. Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling them about two-thirds full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cupcakes cool, beat the softened cream cheese and butter until smooth.
  11. Gradually add powdered sugar, vanilla, and salt to the cream cheese mixture, beating on high for 2-3 minutes until fluffy.
  12. Once cupcakes are completely cool, pipe or spread the frosting on top.

Notes

Ensure all ingredients (butter, eggs, cream cheese) are at room temperature to prevent curdling. Sift flour and spices for a lighter texture. Do not overmix the batter to avoid dense cupcakes. Cool cupcakes completely before frosting to prevent melting. Store in the refrigerator due to dairy content.

Nutrition

Keywords: pumpkin spice cupcakes, cream cheese frosting, fall baking, autumn dessert, pumpkin recipe, easy cupcakes

Find it online: https://miratable.com/fluffy-pumpkin-spice-cupcakes-5-step-easy-recipe/