Moist Pumpkin Cupcakes with Whipped Cream Frosting

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Spiced, moist pumpkin cupcakes topped with slightly sweetened whipped cream frosting and adorable fondant pumpkins have ALL the fall feels.

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Ingredients

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Sift together the flour, spices, salt, baking powder, and baking soda; set aside.

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Cream butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition.

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Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.

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Stir in the flour mixture, then the vanilla, mixing until just incorporated.

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The whipped cream frosting can be made without gelatin, but it won’t hold up as well or as long. The gelatin acts as a stabilizing agent for the whipped cream.

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for the full recipe!

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