Pumpkin Pie Cupcakes with Cream Cheese Buttercream

A pumpkin spice bottom with a cream cheese buttercream cap.

Halloweenie enthusiast. Serious baker.

Back in my bakeshop days, these pumpkin pie cupcakes weren't a seasonal thing. I baked them on the weekly. Pumpkin season? Never heard of her. They taste just like the pie, but they're soft, spiced cake. Each one gets a swirl of cream cheese buttercream, a sprinkle of cinnamon and a tiny candy corn hat. (Candy corn haters, look away.)

This is part one of my pumpkin pie trilogy, and part deux is already in the oven. New costume, obviously.

Oven: 325°F Bake time: 17 minutes Yield: 30 cupcakes

Ingredient	Weight	Approx.
Sugar	10.67 oz (302 g)	1½ cups
Butter, softened	6 oz (170 g)	1½ sticks
Eggs	3 large
Solid-pack pumpkin	15 oz (425 g)	1 can
Buttermilk	1 cup
All-purpose flour	12.75 oz (361 g)	3 cups
Baking powder	1 tablespoon
Cinnamon	2 teaspoons
Baking soda	1½ teaspoons
Salt	½ teaspoon
Allspice	¼ teaspoon
Nutmeg	¼ teaspoon
Ginger	⅛ teaspoon

1. Preheat the oven to 325°F and line your cupcake pan with liners.

2. Beat the sugar and butter until light and fluffy.

3. Add the eggs one at a time, mixing well after each.

4. In a separate bowl, mix the pumpkin and buttermilk.

5. In another bowl, combine the flour, baking powder, cinnamon, baking soda, salt, allspice, nutmeg and ginger.

6. Add the flour mixture to the butter mixture alternately with the pumpkin mixture, mixing until well blended.

7. Fill each liner about ⅔ full.

8. Bake for 17 minutes, until a toothpick inserted in the center comes out clean.

9. Cool completely before frosting.

Ingredient	Weight	Approx.
Cream cheese, softened	8 oz (227 g)	1 block
Butter, softened	2 oz (57 g)	½ stick
Vanilla extract	2 teaspoons
Confectioners' sugar	17.6 oz (500 g)	about 4½ cups

1. Beat the cream cheese and butter until smooth.

2. Add the vanilla.

3. Add the confectioners' sugar a little at a time, beating until light and fluffy.

   
   

The Finishing Touch

Pipe a swirl of cream cheese buttercream on each cooled cupcake, add a sprinkle of cinnamon and top with one candy corn.

My go-to pan: my BakeDeco 24-cup pan did the heavy lifting. I just wore the cape. 🧁Shop my BakeDeco pan (affiliate link)

smiles + SONshine,

-SeaChelleB

Pumpkin pie cupcakes with cream cheese buttercream, a sprinkle of cinnamon and a tiny candy corn hat, plus one saved for my caped sidekick.