Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pie filling)
- ½ cup buttermilk
- 4 ounces cream cheese, softened
- ¼ cup pumpkin puree (not pie filling)
- ¼ cup powdered sugar
- ½ teaspoon pumpkin pie spice
- 1 tablespoon milk or cream
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
- Pinch of ground cinnamon for dusting
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time and mix in vanilla and pumpkin puree.
- Combine wet and dry ingredients alternately with buttermilk until just mixed.
- Pour batter into liners and bake for 18-22 minutes; cool completely.
- Mix cream cheese filling ingredients until smooth; core cupcakes and fill centers with the mixture.
- For frosting, beat cream cheese and butter before gradually adding powdered sugar, then mix in vanilla and milk for consistency.
- Frost cooled cupcakes and dust with cinnamon before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 21g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg