Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Pumpkin Cupcakes with Cream Cheese Frosting

Name: Pumpkin Cupcakes with Cream Cheese Frosting
Yield: Makes 12 cupcakes
Ingredients: ½ cup plus 2 Tbsp [150 g] cream cheese, room temperature; 1¼ tsp ground cinnamon; ½ tsp ground cloves; ½ tsp ground ginger; 1½ tsp lemon juice, room temperature; 1 tsp vanilla extract; 3 cups [300 g] sifted powdered sugar; ½ tsp ground nutmeg; ¼ cup [55 g] unsalted butter, room temperature; ½ tsp ground allspice; 1 large egg, room temperature; ½ cup [115 g] pumpkin purée; ¼ cup [60 g] whole milk; ½ cup plus 1 Tbsp [115 g] granulated sugar; ½ tsp baking soda; 1 tsp fine sea salt; 1 cup [140 g] all-purpose flour; ⅔ cup [150 g] unsalted butter, room temperature; ½ cup plus 1 Tbsp [115 g] brown sugar, packed

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Made with seasonal spices and iced with cream cheese frosting, these pumpkin cupcakes are perfect for Halloween parties and appeal to both adults and kids alike. We like to garnish each of these with an adorably tiny fondant pumpkin. To do the same on yours, see our fondant recipe.

Ingredients

Pumpkin Cupcakes

1 cup [140 g] all-purpose flour
1 tsp fine sea salt

Dessert
Halloween
Vegetarian
Autumn

Method

Make the Pumpkin Cupcakes

1. Preheat the oven to 325°F [165°C]. Line the cups of a standard 12-cup muffin pan with cupcake liners. If you prefer not to use liners, coat the cups with nonstick cooking spray. Set aside.

2. In a medium mixing