Paired with a classic sweet-and-tangy cream cheese frosting, these pumpkin cupcakes turn out incredibly light and tender. They work perfectly as regular cupcakes or as minis.
Why you’ll love these pumpkin cupcakes
Pumpkin puree adds moisture and a silky texture to the batter, so these cupcakes come out ultra-soft and fluffy every time.
Texture highlights: fluffy, moist and wonderfully soft.
They’re also very simple to make — if my 5-year-old can help, anyone can.
The secret to moist and fluffy cupcakes
There are a few easy tricks:
- Pumpkin puree — it brings autumn flavor and extra moisture to the batter.
- Buttermilk — a splash tenderizes the crumb and improves texture. If you don’t have any, you can quickly make a substitute at home.
- Cream the butter and sugar well — beating softened butter with sugar traps air, which helps produce a lighter cupcake. Use room-temperature butter for best results.
IMPORTANT!
Bring the butter, egg, buttermilk and pumpkin puree to room temperature before mixing. Room-temperature ingredients blend more smoothly and help the batter trap air for a lighter cupcake.
Why it matters: Softened butter can be whipped to incorporate more air; cold butter can’t, and yields a denser result.
How to bring eggs to room temp quickly
If you forgot to set eggs out, place them in a mug of hot (not boiling) tap water for about 5 minutes to warm them up.
How to make moist pumpkin cupcakes
This is a straightforward recipe that’s forgiving when ingredients are at room temperature. The basic steps:
- Whisk together the dry ingredients.
- Cream the butter and sugar until light and fluffy.
- Add the wet ingredients (egg, pumpkin, vanilla) and mix.
- Fold in the dry ingredients and bake.
The cream cheese frosting pairs perfectly and is simple to prepare.
Halloween Mini Ghost Cupcakes
Turn mini pumpkin cupcakes into adorable little ghosts for Halloween with a few simple decorating tricks.
- Bake in a mini cupcake pan for about 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Pipe the frosting with a small round tip for a smooth ghost shape.
- Pipe a small dollop, then a slightly smaller dollop on top and finish by lifting the tip to create a pointed peak.
- Add two candy eyes or dots of black icing to complete the ghost face.
Storing Tip:
Store frosted cupcakes in an airtight container for up to 5 days. Unfrosted cupcakes freeze well: cool completely, place in a freezer bag, remove excess air and freeze.
The BEST Pumpkin Cupcakes
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Ingredients
For cupcakes:
- 1 cup (125 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (55 g) unsalted butter at room temperature
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- ½ cup (120 g) pumpkin puree
- 2 tablespoons (30 ml) buttermilk at room temperature
- 1 teaspoon pure vanilla extract
For cream cheese frosting:
- 4 oz (110g) cream cheese softened
- 2 tablespoons (30 g) unsalted butter softened
- 1 cup (130 g) powdered sugar
- 1 teaspoon vanilla extract
- Salted caramel sauce (optional)
- Candy eyes (optional)
Instructions
To make cupcakes:
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Preheat oven to 350°F (175°C). Line a mini cupcake pan with 24 liners, or a regular muffin pan with 10 liners.
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Whisk together flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.
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Beat the butter and sugar with a paddle or mixer until fluffy, about 1–2 minutes on medium-high speed.
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Add the egg, pumpkin puree and vanilla. Beat another 2 minutes or until combined. Avoid overmixing to keep cupcakes light.
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Add half the flour mixture and mix on low until just combined. Stir in buttermilk, then add the remaining flour mixture and mix until just combined.
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Fill liners about 2/3 full. Tip: a medium cookie scoop works well—one scoop per mini, three for a regular cupcake.
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Bake 10–12 minutes for minis. Test doneness with a toothpick; if it comes out clean, they’re ready.
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Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
To make frosting:
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Beat cream cheese and butter until fluffy, about 1 minute.
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Add powdered sugar and beat on low for a minute, then increase speed and beat until smooth and fluffy, about 3 minutes.
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Stir in vanilla and a pinch of salt, then whip briefly to combine.
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Transfer frosting to a pastry bag and pipe as desired.
To decorate cupcakes:
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Mini ghost cupcakes: Pipe a small dollop, then a smaller one on top, and add two candy eyes or small dots of black icing.
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Salted caramel version: Create a small well in the frosting and spoon salted caramel into the center.
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Tips & Notes
Note 1: Use pure pumpkin puree, not pumpkin pie filling. Canned or homemade pumpkin puree both work. For homemade, choose a flavorful squash for best taste.
Note 2: Buttermilk improves texture. If you don’t have any, you can easily make a substitute at home.
Storing Instructions:
– Keep frosted cupcakes in an airtight container up to 5 days.
– Unfrosted cupcakes freeze well: cool completely, place in a freezer bag and remove excess air before freezing.
Nutrition
This recipe was originally published on September 8th, 2014.