It is October and we are already full steam ahead on the pumpkin everything train! Because of that, we figured that it is just perfect timing to share these Pumpkin Spice Cupcakes!
If you like pumpkin spice then these cupcakes are for you! They are packed full of all the fall flavours and the cream cheese buttercream just ties it all together beautifully.
These cupcakes are perfect to bring as a dessert to thanksgiving dinner, too!
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The “crumb” refers to the cake part of the cupcake. This crumb is slightly dense, but still fluffy, moist and so so flavourful! Way better than the box mix cupcakes.
You may be wondering why I used extra virgin olive oil in this recipe when the obvious ingredient would be melted butter. Well let me tell you… I thought butter was the answer at the start too. First I tried this recipe with butter, and it made the most dense dry cupcakes. I couldn’t believe it, so naturally I made them again just to be sure. But nope, the cake I was envisioning needed to have a velvety smooth crumb.
I have made enough cupcakes in my life to know a little bit about baking.
So you’re going to want to listen up.
If you use melted butter, the flour will absorb the butter, hence the dryer end result. BUT, using oil will coat the flour protein, and doesn’t allow for absorption, creating a velvety moist crumb and delicious end result.
Cream Cheese Buttercream
Let’s be honest, we are all here for the buttercream… The buttercream can make or break a good cupcake, and this cream cheese buttercream is definitely what makes these pumpkin spice cupcakes!
When I think of cream cheese buttercream, I think of sloppy, drippy, droopy frosting. Don’t get me wrong, it is still delicious, but I LOVE to decorate. I needed to create an easy, foolproof solution that still offers the same flavour, but holds its shape beautifully.
This cream cheese buttercream is to DIE for, it is 100% sturdy, and 100% pipeable! Check, check, check!
Cream cheese buttercream can be used to decorate the cutest cupcakes, in any style, shape or form you can dream of! Want more color? Just add some gel colouring to the buttercream to create any color you want!
These cupcakes will keep at room temperature for 2-3 days or, store in the refrigerator in an airtight container for 3-4 days.
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below!
- 1 ½ cups All Purpose Flour
- 1 cup Granulated Sugar
- ¾ cup Pumpkin Puree
- 3 large Eggs
- ¼ cup Extra Virgin Olive Oil
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 tablespoon Cinnamon
- ½ teaspoon Allspice
- ½ teaspoon Powdered Ginger
- ¼ teaspoon Nutmeg
Cream Cheese Buttercream
- ½ cup Butter, softened
- 4 oz Cream Cheese, softened
- 3 ½ cup Confectioners Sugar
- 2 teaspoons Heavy Cream
- ½ teaspoon Pure Vanilla Extract
- Turbinado Sugar, for topping (optional)
- Preheat oven to 350° F and line a muffin tin with cupcake liners. Set aside.
- In a small bowl combine the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. Whisk to combine.
- In a large bowl with a hand mixer combine the sugar, eggs, pumpkin puree, extra virgin olive oil, and pure vanilla extract. Beat with the hand mixer until the mixture is thick and fully combined.
- Fold in the dry ingredients, stir until just combined.
- Portion out the batter equally into the 12 cupcake liners. This will fill the cupcake liners about ¾ full.
- Bake for 23-25 minutes. Check that the cupcakes are fully cooked by using a cake tester or toothpick. If the toothpick comes out clean the cupcakes are ready.
- Carefully remove the cupcakes from the muffin pan and transfer to a wire cooling rack. Let the cupcakes fully cool before icing them.
Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and cream cheese. Beat on high for 2 minutes.
- Scrape down the sides of the bowl.
- 1 cup at a time add the confectioners sugar. Beat on high for 2 minutes between each addition, and scrape down the sides of the bowl in between additions.
- When all of the sugar is added, scrape down the sides of the bowl and add the pure vanilla extract and the heavy cream. Beat on medium-high for 1 minute.
- Fit a piping bag with desired piping tip (I used a 1M piping tip in the above photos) and fill with the cream cheese buttercream.
- Pipe buttercream onto cupcakes and top with a sprinkle of turbinado sugar (optional).Pipe buttercream onto cupcakes and top with a sprinkle of turbinado sugar (optional).
- Transfer cupcakes to the refrigerator for a minimum of 30 minutes to let the icing set.
Cupcakes will keep at room temperature for 2-3 days or in the refrigerator in an airtight container for 3-4 days.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g