Silly Pumpkin Spice Cupcakes (Print)

Fluffy pumpkin cupcakes with cinnamon cream cheese frosting and playful decorations—a whimsical treat for autumn celebrations.

# Components:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 tsp baking soda
05 - 1/2 tsp baking powder
06 - 1/2 tsp salt
07 - 2 tsp pumpkin pie spice
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 cup canned pumpkin purée
11 - 1/4 cup buttermilk
12 - 1 tsp vanilla extract

→ Cinnamon Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1/4 cup unsalted butter, softened
15 - 2 cups powdered sugar, sifted
16 - 1 tsp vanilla extract
17 - 1/2 tsp ground cinnamon
18 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
03 - In a separate bowl, whisk together oil, eggs, pumpkin purée, buttermilk, and vanilla extract until smooth.
04 - Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
05 - Divide the batter evenly among cupcake liners, filling each about 2/3 full.
06 - Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - In a medium bowl, beat the cream cheese and butter until creamy. Gradually add powdered sugar, then add vanilla, cinnamon, and a pinch of salt. Beat until light and fluffy.
08 - Once cupcakes are completely cool, frost generously using a piping bag or spatula.
09 - Decorate with candy eyes, sprinkles, or pumpkin seeds for a playful "disaster" effect.

# Expert Advice:

01 -
  • Ready in under 45 minutes from start to finish
  • Uses pantry staples and canned pumpkin
  • Perfect balance of warm spices and tangy frosting
  • Kid friendly decorating opportunities
  • Foolproof recipe even for novice bakers
02 -
  • These cupcakes stay moist for up to 4 days in an airtight container
  • The recipe can easily be doubled for larger gatherings
  • Can be made ahead and frozen unfrosted for up to 3 months
  • Perfect for Halloween parties or Thanksgiving dessert tables
  • Contains approximately 345 calories per cupcake
03 -
  • The key to perfect pumpkin cupcakes is mixing just until ingredients are combined. Overmixing leads to tough, dense cakes instead of tender, fluffy ones. Watch for the moment when dry streaks disappear and stop mixing immediately.

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