Easy Pumpkin Cupcakes w/ Cream Cheese Frosting
“Moist and fluffy easy pumpkin cupcakes topped with a bakery-style cinnamon cream cheese frosting!”
“Visual learner? Watch me make these easy pumpkin cupcakes with cinnamon cream cheese frosting from start to finish!”
Stink bugs. They.Must.Diiiiiiiie!!!!!!! If you live down south, you already know about these little annoying, useless demons. They are everywhere right now. I can’t leave the daggum house without one crashing into my face! (not exaggerating!) It’s like we’re in a biblical plague around here.
Lord, are you angry with your humble servant?? Just let me know because I can’t deal with bugs!
Thankfully, they are starting to die since over the past 3 days we are finally out of this odd 90-degree October weather. It’s starting to actually feel like my boo, aka Autumn!!!!
Of course, I have to make something pumpkin to celebrate!! I mean, what says October better than pumpkins?? Right, nothing. Absolutely nothing I tell ya!
Today we’re making these super easy pumpkin cupcakes with cinnamon cream cheese frosting. Now hold on Fancy, if you’re thinking “ick I hate pumpkin stuff”, bear with me a little longer.
I use to think I HATED pumpkin cupcakes too. They just tasted….blah to me. What I discovered was that I only hated pumpkin cupcakes the same day they were made.
Yesssss yall, pumpkin-flavored baked goods become totally different once it’s had a chance to make out and intertwine for a day or 2 with all of those cinnamony spices.
Even the texture becomes different. So I HIGHLY
advise demand you make these a day or two before you want to serve them. You’ll be glad you did!
Tips For The Best Easy Pumpkin Cupcakes
- Don’t overmix. You have to treat this batter sort of like a quick bread batter. Once you add the flour and buttermilk, mix it just until it is combined. Overmixing will give you a tough, gummy, dense pumpkin cupcake. Booo!
- Use canned pumpkin puree. Don’t use homemadepumpkin puree for this recipe. The canned stuff is thicker and will give you the best texture. Also, be sure that you are using pure pumpkin puree and not the pumpkin pie mix.
- Add more spices! If you like your pumpkin cupcakes super spiced, feel free to add in more warm spices!
- Let them sit overnight! I know it sucks, but this will give you the BEST pumpkin flavor and texture! I frosted the cupcakes in the video on day 3, and they were still just as moist and delicious. The pumpkin flavor was incredible.
- Don’t skip the frosting! These cupcakes are lightly sweetened, which really allows you to taste that real pumpkin! The sweet and tangy cream cheese frosting + that pumpkin flavor is an INCREDIBLE pairing.
You’ll love how easy these cupcakes come together! They’ve become a “first of Autumn” favorite in my house and would do well for fall festivals or halloween party menus!
That gorgeous rustic orange color just screams, “HAPPY OCTOBER!!!
Get the Recipe: Easy Pumpkin Cupcakes w/ Cinnamon Cream Cheese Frosting
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 3 eggs, room, temperature
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring, optional
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup buttermilk, room temperature
- 1 can pure pumpkin puree, (15 oz)
CINNAMON CREAM CHEESE FROSTING
- (2) 8 oz cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 cups powdered sugar, can add more to make it sweeter
- Preheat oven to 350 F. Line cupcake pan with cupcake liners. Set aside.
- In a large bowl cream together oil and sugar.
- Mix in eggs one at a time.
- Mix in maple syrup, vanilla and butter extract. Set aside.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, clove, ginger and nutmeg until well combined.
- Add dry ingredients into wet ingredients, while alternating with the buttermilk. (Mix on medium-low just until combined. Be careful not to overmix.)
- Fold in pumpkin puree.
- Fill cupcake liners 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted into center comes out clean or with moist crumb clinging to it.
- Place cupcakes on a cooling rack to cool completely.
- Once cooled place cupcakes in an airtight container and let sit overnight. (I like to do 24 hours)
- When ready to frost, in a bowl cream together cream cheese and butter.
- Mix in vanilla extract and cinnamon.
- Mix in powdered sugar. Add more powdered sugar if you want it to be sweeter.
- Pipe frosting onto cupcakes and serve.