I made these Pumpkin Cupcakes with Whipped Cinnamon Buttercream all in the name of a dress down day . 😉
Pumpkin Cupcakes with Whipped Cinnamon Buttercream
If you haven’t guessed already, my kids go to Catholic school so dress down days are a big deal. And when the opportunity to earn one comes up then my kids are all over it. This of course usually means that I have to do something for said dress down pass. LOL
In this case I had to send something to the meeting formerly known as “Mother’s Club”… it’s changed to PSO (Parent School Organization). Which is totally fine, but old habits die hard… I’ll remember to call it the right thing by the time the school year ends hopefully. Although I still refer to the the Sears Tower as the Sears Tower and not that other name. 😀
Anyway, I really wanted to make some pumpkin cupcakes and I decided that they should be topped with a nice fluffy, whipped, cinnamon buttercream. So that’s what I did! My kitchen smelled so wonderful from all the spices. It was awesome! In fact as I was putting this post together my BFF text me that her husband NEEDS this recipe because he absolutely loved them.
I dropped the cupcakes off to the PSO meeting and they were well received. I hope everyone enjoyed them! I didn’t get to stay because… 4 kids! I know there are those moms that have their stuff together and are WAY more organized than me, but I operate more in a structured chaos kind of a deal and sometimes I just take the easier path. That night asking my mom to watch the kids or taking them with me to the meeting was way more work than I was looking for and besides I’d already made cupcakes. LOL
So my hats off to all the mamas that have it together and to all the moms that are just getting through the day! I salute and love you all! Now go get your fall baking on with these delicious Pumpkin Cupcakes with Whipped Cinnamon Buttercream. 😉
PS If just pumpkin isn’t enough for you and you need your PSL fix then check out my Pumpkin Spice Latte Cupcake recipe or perhaps you’re not feeling like cupcakes… then I would recommend some Pumpkin Gooey Bars.
- 3 c flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground all spice
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp salt
- 1 c sugar
- 1 c light brown sugar, lightly packed
- 1 c vegetable oil
- 4 large eggs, room temperature
- 1 Tbsp vanilla
- 2 c (or one 15½ oz can) pumpkin puree
- ½ c apple cider
- 4 oz (1/2 a brick) cream cheese, softened, but not warm
- 1½ c butter (3 sticks) butter, room temperature
- 4 - 5 c powdered sugar
- 2 tsp vanilla
- ¼ tsp salt
- 1½ tsp cinnamon
- Preheat oven to 350 degrees and line cupcake pans with liners.
- Sift the flour, baking powder, baking soda, cinnamon, ginger, all spice, nutmeg, cloves, and salt into a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars until no lumps remain.
- Add the oil and mix until incorporated.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the pumpkin puree and vanilla and mix well.
- Turn the mixer to low speed and add the flour mixture a third at a time. Add more just before the last addition is incorporated. Turn the mixer off when the last of the flour mixture is almost finished incorporating.
- Add the apple cider and fold in with a spatula just until the batter is smooth. Don't over mix.
- Using a scoop, scoop the batter into prepared pans to about ¾ full.
- Bake in preheated oven for 15 - 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for a couple minutes and remove them to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and mix until well combined on medium high speed.
- Turn the mixer down to low and begin adding the powdered sugar one cup at a time, beating well after each addition.
- After adding 2 cups of the powdered sugar, add the salt, vanilla, and cinnamon and mix well.
- Add 2 more cups of powdered sugar (one at a time) and beat on high until well incorporated.
- Add in the heavy whipping cream and gradually increase the speed to high and beat til light and fluffy.
- If the buttercream is too loose, add more powdered sugar ½ c at a time until desired consistency is reached. (*TIP- cream cheese frosting can be finicky. If it's too warm that pop it in the fridge for 15 minutes and then mix it again to fluff it when you take it out.)
- Fill a piping bag with buttercream and pipe a swirl of buttercream on the cooled cupcakes (I used a Wilton 2D).