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Pumpkin Cupcakes

Rebecca | Roses & Whiskers
Soft and fluffy pumpkin spice cupcakes topped with a silky, chocolate cream cheese buttercream frosting. The flavors blend beautifully, leaving your taste buds tingling happily long after the last bite. Easy to make gluten free.
Prep Time 15 mins
Cook Time 25 mins
decorating time 20 mins
Total Time 1 hr
Servings 12 cupcakes

Ingredients
  

Pumpkin Cupcake Ingredients

  • 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full cupcakes
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup canned pure pumpkin room temperature (NOT pie filling or organic)
  • 1 cup packed light brown sugar
  • 2 tbsp vegetable oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

Chocolate Cream Cheese Buttercream Frosting Ingredients

  • 1/2 cup unsalted butter softened to room temperature
  • 8 oz. cream cheese softened to room temperature
  • 4 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1/4 cup dark cocoa powder

Instructions
 

  • Melt the butter and set aside to cool slightly.
  • Preheat the oven to 350°F (176°C) and line a muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt and spices.
  • In a large bowl, whisk together the pumpkin, brown sugar, vegetable oil, eggs and vanilla until smooth.
  • Now whisk the melted butter into the pumpkin mixture.
  • Whisk the dry ingredients into the pumpkin mixture until just combined and most of the lumps are gone. Be careful not to overmix.
  • Divide the batter evenly among the 12 baking cups. They should be about 3/4 full. Gently smooth the tops with the back of a spoon.
  • Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes rest in the pan for 5 minutes before transferring to a wire cooling rack.

Decorating the Cupcakes

  • Make the frosting while the cupcakes are cooling. Let the cream cheese and butter soften for about an hour. Then cream on high speed until smooth and fluffy. Mix in the powdered sugar and cocoa powders on low speed. Once combined, cream on high speed until light and fluffy.
  • Decorate as desired. Store in the refrigerator in an airtight container, and enjoy!