Pumpkin Spice Cupcakes Recipe

It has been a beautiful and incredible fall here in the mountains. When the foliage finally got to its peak, the colors were gorgeous! Everywhere you looked in Waynesville, there were hay bales, cornstalks and pumpkins decorating shops, churches and street corners. It made me want to get into 'Pumpkin Spice' season like a BOSS! Ha!

I made us some pumpkin bread and sent some to my sister in Los Angeles. (The other sister in San Diego doesn't know- shhh!) I made the Sweet Potato Cream Cheese Pie from earlier in the week. And then, I made some Pumpkin Spice Cupcakes. *swoon*

I love pies for Thanksgiving but really I'm a bread-y kind of girl in the fall. I want pumpkin bread and cinnamon rolls & sticky buns... oooh, sticky buns. :) No, no, no-- I mean, PUMPKIN SPICE CUPCAKES!

My favorite recipe for Pumpkin Spice Cupcakes is still packed up with my cookbooks at the bottom of a stuffed closet (wahhh!) but I found this one on the internet that was a flavorful runner-up. I hope you enjoy!!

And, as always, if you try out this recipe, be sure to tag @AshevilleCarnelian so I can see it! I hope you enjoy! :) xoxox




PUMPKIN SPICE CUPCAKES RECIPE


INGREDIENTS:


CUPCAKE:

1/2 c. unsalted butter, room temp

1 c. sugar

1/3 c. brown sugar

2 eggs

3/4 c. buttermilk

1 tsp vanilla

1 c. pumpkin puree

2 1/4 c. flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice


FROSTING:

1- 8oz. package cream cheese, room temp

1/2 c. unsalted butter, room temp

1 tsp vanilla

1 T. milk

3-4 c. powdered sugar (more or less to taste)

Candied Pecans for garnish (optional)


CUPCAKE DIRECTIONS:

1) Preheat oven to 350. Line 22-24 cupcake tins with liners.


2) In a medium bowl, whisk together the flour & other dry ingredients. Set aside.


3) In the bowl of an electric mixer, beat the butter on medium high until light and fluffy. Add the sugars and beat until thoroughly combined. Add the eggs and vanilla and beat until combined. Add the pumpkin & buttermilk.


4) Add the flour mixture to the mixer and beat on low until just combined. With a large spoon or a 2 ounce ice cream scooper, scoop the mix into the cupcake tins. Bake for 22-25 minutes or when a toothpick inserted into the center comes out clean. Let cool completely.


FROSTING DIRECTIONS:

1) Beat the cream cheese and butter together until thoroughly combined with no remaining lumps. Add 1/2 of the powdered sugar and beat on medium high until well combined. Add the milk and vanilla, beat again. Beat in the remaining powdered sugar and beat until you reach piping consistency.


2) Pipe or frost the cooled cupcakes and garnish with candied pecans. Enjoy!






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