OK, September has hit and the world is throwing up pumpkin spice. So why not jump on the bandwagon right?? I found this recipe for pumpkin cupcakes several years ago and it was from Dulce Delicious. Although I can’t seem to locate the original link, this one from Red Apple Cinnamon appears to be the same. The buttercream, however, is my own. I tried their recipe and wasn’t happy so I tweaked it, and it is perfection in my opinion. I have made these as large cupcakes, mini cupcakes, and also gluten-free. All turned out well. Happy Fall y’all!! Enjoy these little bites of pumpkin spice deliciousness!!
- ¼ cup butter, softened
- ¾ cup Applesauce
- 1 cup sugar
- ¾ cup Brown Sugar, Packed Firmly
- 2 large eggs
- ¾ cup Milk
- 1 tablespoon Lemon Juice
- 1 (15 oz) can Pumpkin
- 2½ cups All Purpose Flour
- 1 tablespoon Pumpkin Pie Spice
- 1 teaspoon ground cinnamon
- 1½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- Preheat oven to 350 degrees.
- In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined.
- Add in pumpkin and continue beating until thoroughly incorporated.
- In a liquid measuring cup, combine milk and lemon juice and set aside.
- In a medium bowl, combine remaining dry ingredients.
- Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition.
- Line cupcake trays with paper liners.
- Fill cupcake liners ¾ of the way full and bake for 20-24 minutes or until a tester inserted into the middle comes out clean. Remove from oven and allow to cool completely.
Cinnamon Cream Cheese Buttercream:
- 1 Stick (1/2 cup) salted butter, softened
- 1 8 oz block of full fat cream cheese, softened
- 4 cups of powdered sugar
- 2 tsp vanilla
- 1 and 1/3 tsp of cinnamon
- 1-2 Tbsp of half and half or heavy cream
In the bowl of an electric mixer beat the butter and cream cheese until smooth. One cup at a time, add two cups of powdered sugar, beating after each addition. Add the vanilla, and the cinnamon. Blend in a tablespoon of the half and half or heavy cream. Add in the last two cups of powdered sugar, again beating after each addition. The buttercream should be smooth enough to pipe. If it’s too firm, add a little bit more cream, one half tablespoon at a time, until it’s your desired consistency. I usually use about 1 and 1/2 tablespoons. Load buttercream into a piping bag and pipe onto the cooled cupcakes. ( A large plastic freezer bag works perfectly as well.) Enjoy!!