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Pumpkin Cupcakes with Cream Cheese Frosting & Spiced Sugar Recipe

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4.5 from 129 reviews

These Pumpkin Cupcakes with Cream Cheese Frosting & Spiced Sugar are a delightful fall treat, featuring moist, spiced pumpkin cake topped with a creamy, tangy frosting and finished with a crunchy spiced sugar coating on the sides. Perfect for holiday gatherings or any cozy occasion.

Ingredients

Scale

For the Pumpkin Batter

  • 1 1/2 cups cake flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cubed unsalted butter (room temperature)
  • 1/2 cup pumpkin puree
  • 2 large eggs (room temperature)
  • 1/3 cup vegetable oil
  • 1/3 cup whole milk (room temperature)
  • 1 1/2 tablespoons molasses
  • 1 teaspoon vanilla bean paste

For the Spiced Sugar

  • 3/4 cup granulated sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon

For the Cream Cheese Frosting

  • 1 cup unsalted butter (room temperature)
  • 8 oz full-fat cream cheese (cold)
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a metal cupcake pan with 12 cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a stand mixer bowl, whisk together cake flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, and salt. Add cubed butter and mix on low speed until the mixture looks like coarse sand, about 2-3 minutes.
  3. Combine Wet Ingredients: In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, whole milk, molasses, and vanilla bean paste until well blended.
  4. Mix Batter: Add the wet ingredients into the dry mixture and blend until almost combined. Scrape down the bowl and mix a few seconds more until fully combined to ensure uniform batter.
  5. Fill Cupcake Liners: Scoop the batter evenly into the cupcake liners, filling each about three-quarters full, making enough for 12 cupcakes.
  6. Bake: Bake in the preheated oven for 18-25 minutes, until the tops spring back gently when touched. Cool the pan on a wire rack.
  7. Prepare Spiced Sugar: In a small bowl, stir together granulated sugar, pumpkin spice, and cinnamon.
  8. Apply Spiced Sugar to Cupcakes: Once cupcakes are barely warm, remove liners gently. Roll the sides and bottoms of each cupcake in the spiced sugar mixture and transfer them to a parchment-lined baking tray. Set aside.
  9. Make Cream Cheese Frosting: In a stand mixer, cream the butter until fluffy (1-2 minutes). Add cream cheese and mix on low until combined.
  10. Add Powdered Sugar: Mix in half the powdered sugar at low speed, then the rest. Beat on medium-low until the frosting is white and fluffy, around 2 minutes.
  11. Finish Frosting: Blend in heavy cream and vanilla bean paste until smooth and fully incorporated.
  12. Frost Cupcakes: Using a piping bag fitted with a large round tip, pipe swirls of frosting onto each cupcake.
  13. Roll Frosted Cupcakes in Spiced Sugar: Gently roll the sides of the frosted cupcakes in the spiced sugar mixture for added texture and flavor.
  14. Optional Liners: If desired, place the cupcakes into fresh liners for a clean presentation. Serve and enjoy!

Notes

  • Use cake flour for a tender crumb; spoon it into the measuring cup and level it off for accuracy.
  • Cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
  • Cold cream cheese helps achieve a smooth, stable frosting texture.
  • Room temperature eggs, butter, and milk help create a smooth batter and even bake.
  • For extra spice, you can add a pinch of cloves or nutmeg into the pumpkin batter.

Keywords: pumpkin cupcakes, cream cheese frosting, spiced sugar, fall dessert, Halloween dessert, Thanksgiving dessert

Find it online: https://platedbyemma.com/pumpkin-cupcakes-with-cream-cheese-frosting-and-spiced-sugar-recipe/