So I thought it was only appropriate that I share my favorite cupcake recipe ever – Pumpkin Cupcakes with Cinnamon Buttercream Frosting. The pumpkin puree in the recipe makes the cupcakes extremely moist. And cinnamon buttercream may very well be my favorite frosting.
Additionally, if you’re going to take the time to make homemade cupcakes I highly suggest taking the time to pipe the frosting on the cupcake to make it look extra professional and pretty. Piping frosting is VERY VERY easy.
All you need is a disposable decorating bag and a frosting tip (my favorite is a Wilton 1M No. 2110 Open Star Decorating Tip).
Cut a small hole at the point of the bag. Slide the decorating tip into the decorating bag so that it’s sticking out of the hole you just cut. But you don’t want a hole so big that the tip clips out the other end.
Once you get that situated, fill the bag with frosting. Hold the decorating tip approximately ½ inch above cupcake at a 90° angle to the cupcake surface. Squeeze out the frosting to form a star.
Without releasing pressure, raise tip slightly as you circle around the original star in a tight, complete rotation.
After completing the first rotation, move the tip toward the center and up and make a second spiral around the inside edge of the first spiral.
Once you reach the center, release pressure to end spiral at center of cupcake.
Final step: Admire your beautiful cupcakes and show them off to everyone!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Yield: 12 cupcakes
For the Pumpkin Cupcakes
- 1 cup all-purpose flour (125 grams)
- 1 and 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ]1 cup pumpkin puree (269 grams)
- 1/2 cup granulated sugar (100.5 grams)
- 1/2 cup brown sugar, packed (103.5 grams)
- 1/2 cup vegetable oil (99 grams)
- 2 large eggs
- 1 cup (or 2 sticks) salted or unsalted butter, softened to room temperature
- 3 to 4 cups (360-480g) confectioners' sugar
- 1/4 cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt, to taste
- 1 Tablespoon ground cinnamon
For the Cupcakes
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl combine pumpkin puree, sugars, vegetable oil, and eggs.
- Pour this mixture over the dry ingredients and stir until combined.
- Scoop the batter evenly into a cupcake tin.
- Bake for 15-17 minutes, and cool completely before frosting.
- Beat softened butter on medium speed for about 3 minutes until smooth and creamy.
- Add powdered sugar, cream, and vanilla extract.
- Increase to high speed and beat for 3 full minutes.
- Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
- Add salt if frosting is too sweet (1/4 teaspoon).
- Frost cooled cupcakes and top with sprinkles.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.