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Pumpkin Spice Cupcakes with Cream Cheese Frosting

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients

  • FOR THE CUPCAKES:
  • ¾ cups Unsalted Butter
  • 1 cup Dark Brown Sugar
  • 1 cup White Sugar
  • 3 whole Large Eggs
  • 1 cup Pumpkin Puree
  • ½ cups Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 cups Sifted All-Purpose Flour
  • 1-½ teaspoon Ground Cinnamon
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Freshly Grated Nutmeg
  • _____
  • FOR THE FROSTING:
  • 1 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter, Room Temperature
  • 4 cups Confectioners Sugar (Sifted)
  • 2 teaspoons Vanilla Extract

Preparation

Preheat your oven to 350 degrees F. Grease and flour three 8-inch cake pans with unsalted butter, or line your cupcake pans (24 count) with liners. If you decide to make a cake rather than cupcakes, I highly suggest greasing and flouring the pans. Use unsalted, softened butter then a handful of flour. Tap out the excess flour, and your cakes will pop right out!

Cream softened (not melted) butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth.

Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.

In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside.

In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside.

In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.

Fill cupcake molds ¾ of the way full and bake for approximately 21 minutes, or until a toothpick inserted into the middle comes out clean.

Note: I’ve found that using an ice cream scooper gives you nice equal sized cupcakes.

If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.

Allow your cupcakes, or cakes, to cool completely before frosting. Don’t get anxious and think they’re ready when you know deep down it’s too early. You’ll end up with crumbs in your frosting or worse, a melty mess.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes.

Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioner’s sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible.

Add the vanilla and beat until combined.

Makes 5 cups of frosting.

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5 Reviews

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jessswan on 12.17.2012

These cupcakes are my new favorite cupcake recipe. As I do most of the time, I added allspice, and I used leftover cream cheese frosting from another recipe. The cupcakes are moist, dense and packed with flavor. If you’re a fan of Einstein Brothers Bagels’ pumpkin muffins with cream cheese frosting, these taste almost exactly like them. Thank you so much for sharing!

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scrappermom on 11.12.2010

These were AH-MAZING!!! I made them for my sis-in-law’s bday who is a fellow pumpkin lover too. She couldn’t believe I didn’t buy them because they were so yummy and pretty. Every fall I love to make the traditional pumpkin roll’s but these taste just as good if not better and are 100% percent easier to make. My husband even agreed that they taste just as good as a pumpkin roll, and he is a HUGE pumpkin roll fan! I will be making these from now on!

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lesia on 11.6.2010

These cupcakes were delicious, we were eating them before they were frosted. They came out with flat tops which made them easy to frost. We only used about half of the icing, it made a ton, we used the spare on homemade cinnamon rolls. Thanks for sharing.

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Shal on 11.6.2010

I did mine as a cake and mini-cakes and they came out very bread-like – prob best only as small cupcakes. Not too sweet or spicy so good for little ones, but quite dense and filling. The frosting was lovely though.

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juliemwtran on 10.1.2010

I love everything pumpkin spice and these cupcakes made my day! Wonderful, wonderful recipe. The cupcakes are so moist and the cream cheese frosting is perfect! I know I will be making these many, many times throughout the season. Thank you!

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