Description
Moist, spiced pumpkin cupcakes topped with a vivid, tangy red velvet cream cheese frosting for a stunning autumn dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Red gel food coloring
Instructions
- Preheat oven to 350F (175C) and line a 12-cup muffin tin with liners.
- Whisk pumpkin puree, brown sugar, and eggs in a bowl until smooth.
- Sift flour, cinnamon, nutmeg, baking soda, and salt together in another bowl.
- Fold dry ingredients into the pumpkin mixture, alternating with buttermilk, until just combined.
- Fill cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat softened butter and cream cheese together until fluffy.
- Gradually mix in powdered sugar and vanilla extract.
- Add red gel coloring until the desired crimson hue is reached.
- Pipe the frosting onto cooled cupcakes using a star tip.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American