She Strengthens

Fall in Love with Pumpkin Cupcakes

The Perfect Treat for Autumn

Imagine sinking your teeth into a moist, flavorful cupcake that embodies the essence of pumpkin pie. These scrumptious treats are infused with the warmth of cinnamon, ginger, and nutmeg, making them a perfect fit for the cozy autumn season.

A Grown-Up Twist

To elevate these cupcakes, we’ve paired them with a tangy buttermilk icing that adds a sophisticated touch. However, if you have a sweet tooth, you can’t go wrong with a rich cream cheese frosting.

Before You Begin

When shopping for ingredients, make sure to pick up canned pumpkin purée, not pumpkin pie filling. Also, keep in mind that these cupcakes are best served fresh, so plan accordingly.

Get Ready to Bake

Preheat and Prepare

Heat your oven to 350°F and arrange the rack in the middle. Line your muffin pans with cupcake liners, and you’re ready to go!

The Dry Ingredients

In a bowl, sift together 4 cups of cake flour, 1 tablespoon plus 1 teaspoon of baking powder, 2 1/4 teaspoons of ground cinnamon, 2 1/4 teaspoons of ground ginger, 1 teaspoon of ground cloves, 1 teaspoon of freshly grated nutmeg, 1 teaspoon of kosher salt, and 1/2 teaspoon of baking soda. Set aside for now.

The Wet Ingredients

In a separate bowl, whisk together 2 cups of canned pumpkin purée and 1 cup of whole milk. Set aside.

Creamy Goodness

In the bowl of a stand mixer fitted with a paddle attachment, beat 2 sticks of unsalted butter and 2 cups of packed light brown sugar on high speed until light and fluffy, about 5 minutes. Add 4 large eggs one at a time, beating and then scraping the bowl down after each addition. Add 2 teaspoons of vanilla extract and beat until smooth.

Bringing it All Together

Add the dry ingredients in three batches, alternating with the pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix the batter for 30 seconds on medium-high speed until uniformly combined.

Bake and Enjoy

Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans. Let cool completely on a rack, decorate with icing, and serve.

Yield and Difficulty

This recipe yields 30 cupcakes and is considered easy, with a total preparation and cooking time of 1 hour and 10 minutes, and an active time of 35 minutes.