Everyone loves some Pumpkin Cupcakes in the fall. It’s just a fact. But these are Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting… So they’re turned up a notch! The second I decided to make them, I also decided that they would be used with cake flour. That was for sure happening. Why you ask? Because cake flour makes super, super fluffy cupcakes. Sometimes pumpkin cupcakes are a little dense & heavy, which can also be really good. But this time, I wanted to acheive the lightest & fluffiest pumpkin cupcakes ever!
Well, mission accomplished you guys. Fluffy, fluffy pumpkin cupcakes. Don’t even get me started on the frosting. It is TO DIE. The title should really be ‘Super Duper Fluffy Pumpkin Spice Cupcakes with The Best Cinnamon Cream Cheese Frosting Ever’, but there’s just no room for that. Just take my word on these things.
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1½ teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ cup Unsalted Butter, room temperature (1 stick)
- 1 cup Brown Sugar, packed
- ⅓ cup Granulated Sugar
- 2 Eggs
- ½ Buttermilk mixed with 1 teaspoon Vanilla Extract
- 1¼ cups Canned Pumpkin Puree
- 8 ounces Cream Cheese, room temperature
- 4 Tablespoons Unsalted Butter, room temperature
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- Preheat oven to 350 degrees F. Line 2 standard muffin pan with 20 paper liners (add about a Tablespoon of water to any empty wells).
- In a medium bowl, sift together cake flour, baking powder, pumpkin pie spice, baking soda, cinnamon & salt, set aside. In the the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugars together on medium-high for about 5 minutes until light & fluffy.
- Add the eggs in, one at a time, mixing & scraping the sides after each addition. At low speed, add in ⅓ of the dry ingredients, then half the milk mixture, mixing after each addition. Continue this pattern until everything is just combined (finishing with the dry). Beat in the pumpkin until just combined.
- Distribute the cupcake batter evenly among wells, they should be about ¾ full. Once filled, tap the trays on the counter a few times to release any air bubbles. Bake for about 20 minutes (or until inserted toothpick comes out clean). Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack until room temperature.
- In the the bowl of an electric mixer, beat cream cheese and butter on medium until fluffy with the paddle attachment. Reduce speed to low, add sugar slowly until sugar is moistened, about a cup at a time. Add vanilla and cinnamon. Continue to mix at medium-high speed until combined.
- Continue to beat frosting until blended & smooth (Add more sugar if it’s too thin or runny). Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake a swirl of frosting.
*If you don’t have buttermilk, you can make your own (which is what I did). Combine ½ Scant Cup Milk with 1-1/2 teaspoons White Vinegar. Mix to combine and let it stand for 5 minutes before using.
*Store cupcakes in an airtight container for 2-3 days at room temperature (or they can be frozen up to 2 months without frosting).
* Cupcake recipe adapted from Smitten Kitchen