I first made this recipe in full cake form.
You may have seen the picture on Instagram. It was quite a hit. P.S. You should follow me on Instagram if you are on there. You'll see plenty more yummy food pics :)
Amanda of I am Baker. She is pretty fabulous. Have you seen the amazingly kind words she has said about me and my husband? We kind of love her! And can you blame us?
Ok, now lets get back to these delightful cupcakes.
As much fun as the rose cake was, it is a bit of work, and this time around, there was no one to admire the hard work to put into it, so I opted for the easier, yet just as delicious, cupcake version. And since we aren't talking about a sweet little baby girl that will be joining us in 9 weeks, I thought it appropriate to make it fall themed, what with it being pumpkin spice and all!
So without further ado, I present you with my pumpkin spice cupcakes with cinnamon cream cheese frosting. And don't forget to make your homemade pumpkin puree too. You'll want it for these.
makes about 24 cupcakes
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 cup homemade, or store bought pumpkin puree
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 (8oz) pkg cream cheese, softened
- 1/2 cup (1 stick) butter
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1 1/2 lbs powdered sugar
- 1/2 Tbsp milk (more if thinner consistency is desired)
- Preheat the oven to 350F/180C. Line a muffin pan with cupcake liners.
- In a stand mixer, combine the butter and sugars on medium speed until fluffy and light.
- Beat in the eggs, one at a time, until fully combined.
- Get out two medium sized bowls. In one of the bowls, combine the puree, buttermilk and vanilla. In the other bowl, combine the dry ingredients: flour, baking soda, baking powder and pumpkin pie spice.
- With the mixer on low speed, alternate adding the pumpkin mixture and the flour mixture into the bowl of the stand mixer, until it is all fully combined together.
- Fill the cupcake liners 2/3 full, and bake about 20 minutes, until a toothpick inserted in the middle comes out clean. Remove and let cool and make the frosting.
- For the frosting, beat the butter and cream cheese until soft and fluffy on medium speed in the stand mixer. Add in the vanilla and cinnamon and beat until incorporated.
- Turn the mixer to low and slowly add the powdered sugar in batches until fully incorporated.
- Splash in the milk to thin out the consistency a little, adding more if desired.
- Pipe frosting onto the cupcakes once cooled and adorn with fall edible decorations.