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

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

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