Best Pumpkin Cupcakes

For these pumpkin cupcakes, I wanted them to have a warm spice cake flavor but I didn’t want it to take over. Pumpkin needs to be the star of the show. So we’re using just the right amount of cinnamon, ginger & nutmeg. Then brown sugar and vanilla round out the delicious flavor profile and allow the pumpkin flavor to really shine.
Then it was absolutely pertinent (FANCY WORDS) that the cupcakes were moist but not greasy. I found that using oil gave a softer crumb than butter, and helped to ensure that the cupcakes don’t get heavy. Then 2 eggs keep the crumb tender and milk for moisture. The pumpkin actually adds moisture too – so it really does double duty here.

Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes.

Now it’s time to talk about the cinnamon cream cheese frosting. It just might be the best frosting around. It’s not too sweet, has a slight tanginess from the cream cheese, and a delicious cinnamon flavor. I seriously love the frosting because it’s not sickly sweet, and I seriously couldn’t think of a better topping for these pumpkin cupcakes.

Best Pumpkin Cupcakes
They look delicious and amazing! No wonder Toddler has eaten three of them ?? Ha-ha. Nice work! The boys must be so happy to have a mom like you ?

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins

Ingredients

Cupcakes

•     3/4 cup unsalted butter, softened not melted
•     3 large eggs
•     1 cup brown sugar, lightly packed
•     1 and 1/2 cups white granulated sugar
•     1 cup buttermilk (OR 1 cup regular milk with 1 tablespoon vinegar), separated
•     1 can (15 ounces) pumpkin (make sure it's not watery; I recommend Libby's)
•     1 teaspoon vanilla extract
•     1 and 1/2 teaspoons ground cinnamon
•     1 tablespoon pumpkin pie spice
•     2 and 1/3 cups white all-purpose flour
•     1/2 teaspoon ground ginger
•     1/2 teaspoon baking soda
•     1 teaspoon baking powder
•     3/4 teaspoon salt

Frosting

•     1 package (8 ounces) full fat cream cheese, softened
•     1 and 1/2 teaspoons vanilla extract
•     4 cups powdered sugar
•     2 teaspoons ground cinnamon
•     1/2 cup unsalted butter, softened

Instructions

1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.
3. Add in the eggs, one at a time, beating after each addition. Add in the pumpkin, 1/4 cup buttermilk, and vanilla extract
4. In another bowl, combine the flour, pumpkin pie spice, cinnamon, ginger, baking powder, baking soda, and salt. Mix. Add the dry ingredients to the wet ingredients in three parts, alternating each part with adding in 1/4 cup buttermilk (to use up the  remaining 3/4 cup buttermilk).
5. Fill the prepared muffin tin liners three-fourths the way full (this batter makes exactly enough for 24 cupcakes). Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Cool 10 minutes before removing from pans to wire racks to cool completely.
7. For the frosting: in a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla and cinnamon; beat until completely smooth.
8. Frost the cupcakes. (Refrigerate any leftover cupcakes) Best within 2-3 days.

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