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Perfect Pumpkin Spice Cupcakes Easy Cream Cheese Frosting

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These Perfect Pumpkin Spice Cupcakes with Cream Cheese Frosting are moist, spiced, and topped with a tangy cream cheese frosting. The secret is browned butter, which adds a nutty depth that makes them bakery-quality.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter (for browning)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk (room temperature; or ½ cup milk + ½ tablespoon lemon juice)
  • 8 ounces cream cheese (full-fat, softened)
  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with 12 paper liners. Set aside.
  2. In a small saucepan over medium heat, melt the ½ cup unsalted butter. Swirl the pan occasionally. After about 4-5 minutes, the butter will start to foam and turn golden brown. You’ll smell a nutty aroma—that’s your cue. Remove from heat immediately and pour into a heatproof bowl to stop the cooking. Let it cool for about 10 minutes.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In another large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and pumpkin puree until smooth.
  5. Add half of the dry ingredients to the wet mixture and stir until just combined. Pour in the buttermilk and mix gently. Add the remaining dry ingredients and fold with a rubber spatula until no streaks of flour remain. Be careful not to overmix.
  6. Divide the batter evenly among the 12 liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cupcakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy, about 2 minutes. Add the vanilla and salt, then gradually beat in the powdered sugar, one cup at a time, until the frosting is light and fluffy.
  9. Once the cupcakes are completely cool, pipe or spread the frosting on top. Garnish with a light dusting of cinnamon or a few chopped pecans if desired.

Notes

For the fluffiest frosting, make sure your cream cheese and butter are truly softened—leave them on the counter for at least an hour before starting. Don’t skip browning the butter; it adds a nutty depth. Measure flour correctly by spooning and leveling. Use room temperature ingredients for best results. Cool cupcakes completely before frosting.

Nutrition

Keywords: pumpkin cupcakes, cream cheese frosting, fall dessert, browned butter, pumpkin spice

Find it online: https://lenatable.com/perfect-pumpkin-spice-cupcakes-easy-cream-cheese-frosting/