Pumpkin Cupcakes With Cream Cheese Frosting for a Smooth Finish

Set out all-purpose flour, baking powder, and kosher salt before you start Pumpkin Cupcakes With Cream Cheese Frosting for a Smooth Finish. The batch is written for 14 cupcakes.

Count on 20 minutes of prep, 20 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For Cupcake

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon pumpkin spice mix
• ½ cup light brown sugar — packed
• ½ cup granulated sugar
• ½ cup unsalted butter — room temperature
• 4 large eggs
• 1 teaspoon vanilla
• ½ cup pumpkin puree — not pumpkin pie mix
• ⅔ cup buttermilk

For Buttercream

• 1 recipe cream cheese buttercream frosting
• 1 tablespoon maple syrup
• ¼ teaspoon ground cinnamon

How the cooking goes

Make Cupcakes

1. Heat the oven to 350°F and line 14 standard muffin cups with cupcake liners.
2. Whisk together flour, baking powder, salt, and pumpkin spice mix in a medium mixing bowl; keep it to one side.
3. Whip brown sugar, granulated sugar, and butter in a mixing bowl with a hand mixer or electric mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla after the last egg.
4. Put the pumpkin puree and mix on medium until the mixture is smooth and creamy, about 30 seconds.
5. Alternately add the flour mixture and buttermilk in three additions of flour and two of buttermilk, beginning and ending with flour. Fold the final flour addition in by hand to avoid overmixing.

Bake and Frost

1. Scoop the batter into the prepared tins, filling almost to the top of each cup. Bake 16 to 20 minutes, until a cake tester inserted in the center comes out with a few clinging crumbs. Start checking at 16 minutes.
2. Remove cupcakes immediately from the muffin tins and cool until it is no longer warm on a wire rack before frosting.
3. Stir maple syrup and cinnamon into the prepared cream cheese buttercream, then frost cooled cupcakes with your preferred piping tip.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cupcakes, open Yellow Cupcakes with Chocolate Frosting for a Smooth Finish and Pumpkin Pecan Pie Cupcakes with a Tall Crown.