Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour each cup thoroughly.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.1 cup (2 sticks) unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Add the pumpkin puree to the wet ingredients and mix until just combined.1 cup pumpkin puree (not pumpkin pie filling)
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix the batter.1/2 cup buttermilk
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
- In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and well combined.8 ounces cream cheese, softened, 1/2 cup (1 stick) unsalted butter, softened
- Gradually add the sifted powdered sugar and ground cinnamon to the cream cheese mixture. Beat on low speed, gradually increasing to medium-high speed, until the frosting is light and fluffy.3 cups powdered sugar, sifted, 1 teaspoon ground cinnamon
- Stir in the vanilla extract.1/2 teaspoon vanilla extract
- If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.2-3 tablespoons milk
- Once the cupcakes are completely cool, generously frost each one using a spatula or piping bag.
Notes
Store unfosted or frosted cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage (4-5 days). Unfrosted cupcakes can be frozen for 2-3 months.
