- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1 cup sugar
- 3 large eggs, room temperature
- 1 cup pumpkin purée (not the pumpkin pie filling)
- 1 cup buttermilk (See previous post to make your own! Also, the recipe called for 1/2 cup buttermilk, but I just made it a full cup for an extra moist cupcake.)
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fresh-ground nutmeg (If you can grate it yourself, then it will taste so much better!)
- 1 pound cream cheese, room temperature
- 2 sticks unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted
- 2 teaspoon vanilla extract
- add cinnamon to taste or to your liking :)
Cream softened (not melted) butter until smooth in a stand mixer or a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add room temperature eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
In a medium bowl, combine the pumpkin purée, buttermilk, and vanilla and set aside. In a large bowl, combine the sifted flour, baking powder, cinnamon, baking soda, and nutmeg and set aside. In thirds, alternately add the dry mixture and wet mixture to the butter mixture, blending well after each addition until smooth.
Fill cupcake molds ¾ of the way and bake for approximately 10 minutes for mini cupcakes and 21 minutes for regular-sized cupcakes, or until a toothpick inserted into the middle comes out clean. (If making cakes, pour batter into the prepared pans and bake until done, approximately 35 to 40 minutes.)
Allow your cupcakes to cool completely before icing. Don't jump the gun on this one, or you'll have a giant melty mess!
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, about 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Slowly add the confectioners' sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and the cinnamon and beat until combined.
Frost cupcakes any way you choose... pipe them, spread the icing on, whatever you prefer :) I piped my icing on---I piped a tiny swirl on some of them and for others, I piped the whole thing. I personally don't like a whole lot of icing, but I know others do, so I did a combination of both. However you end up frosting them, make sure you don't forget to sprinkle a little cinnamon on top!