We’re friends here, right? So honesty is always the best policy, right?
We are SO not a cupcake family. Or a cake family. At all.
I think that’s why I make them so often, because I know we won’t really be tempted by them at all! There are a few flavors I’ve made along the way that I will eat and enjoy, but the vast majority don’t do it for me! These 3 other people who live with me seem to agree. Every year for my husband’s birthday, he asks for an apple pie. My son usually gets a pan of sticky buns with candles stuck in it. My daughter will vary. She will often ask for a cake, but that’s only because she likes to see it all decorated. For her family birthday treat that she wants to eat, she usually asks for a peanut butter sheet cake or an apple dessert. We just don’t eat much cake around here!
But for some reason, these pumpkin cupcakes with cream cheese buttercream start blowing that temptation theory out of the water. Here’s a bit more honesty, I usually take the icing right off and just eat it like a muffin. I’d much prefer it plain, slightly toasted with a smear of butter on it! But the buttercream makes it pretty and that’s the way normal people seem to prefer it!
Pumpkin Cupcakes with Cream Cheese Buttercream
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- 3/4 cup milk
- 1 cup pumpkin puree
Cream Cheese Buttercream:
- 1 cup cream cheese softened
- 1 cup shortening
- 2 lbs. powdered sugar sifted
- 4 tbsp. milk
- 4 tsp. vanilla
Preheat oven to 375 and line 24 muffin tins with paper liners.
Sift together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
Beat the butter and sugars with an electric mixer until light and fluffy. Add the eggs one at a time until fully incorporated. Next stir in the milk and pumpkin puree until well blended. Stir in the flour mixture just until combined.
Divide among muffin tins and bake for about 25 minutes or until they test done.
While they are baking, you can make your Cream Cheese Buttercream!
Blend cream cheese and shortening until smooth. Add powdered sugar gradually. Then add milk and vanilla gradually and beat until light and fluffy.
I have tried many cream cheese buttercreams over the years but this one is my favorite! It is very stable so it doesn’t melt as quickly as some made with butter and it still gives you the nice, rich cream cheese flavor.
You can also turn these cupcakes into Pumpkin Snickerdoodle Cupcakes! Before baking, just sprinkle a little cinnamon and sugar on top of the batter. Once it’s baked, it will have a nice, crunchy topping that goes perfectly with the cream cheese buttercream and a pumpkin snickerdoodle cookie.
While I may not be big on cupcakes, these pumpkin snickerdoodle cookies are one of my favorite recipes ever! They almost make me want to turn into a coffee drinker so I can pair them up!
And just in case you’re looking for an actual meal to go along with all your sweets, use your leftover pumpkin for this Pumpkin Chipotle Pulled Pork! It is fabulous!