Pumpkin Cupcakes with Whipped Cream Frosting

October 28, 2015 By Cathy — 5 Comments
Spiced, moist pumpkin cupcakes topped with slightly sweetened whipped cream frosting and adorable fondant pumpkins have ALL the fall feels. Pumpkin lovers rejoice! These taste taste like a slice of pumpkin pie topped with whipped cream but in cupcake form!
Pumpkin Cupcakes with Whipped Cream Frosting

We’re a divided house come the fall.  Pumpkin vs. eh, pumpkin.  Together with my obviously brilliant child, I am in the ‘yes, absolutely’, pumpkin camp.  While my husband and other child (that shall remain nameless) are on the ‘take it or leave it’ side.  Now, I’m not saying that there’s anything wrong with those on the non-pumpkin team (though I sort of recall one of my children getting dropped occasionally in those early years), but clearly there is something amiss.

Pumpkin Cupcakes with Whipped Cream Frosting

So, to be clear, they’re not pumpkin haters, they just don’t have to have a pumpkin pie on Thanksgiving or adore salty, toasted pumpkin seeds sprinkled on a warm, creamy bowl of pumpkin soup.  I could almost respect them more if they had a clear distaste for it, but this ambivalent attitude is so frustrating.  So what’s a pumpkin lover like myself to do with a house divided?  Why, make as many pumpkin-inspired dishes as possible to convert them of course.

And since we’re talking about convincing a kid (plus a grown up kid) of the wonders of pumpkin, this time I’m going right for the jugular.  Sugar.  Dessert. The Cupcake. I mean, who can resist an individually wrapped, perfectly coiffed treat?

Pumpkin Cupcakes with Whipped Cream Frosting

This cupcake has just the right amount of cinnamon and spice swirled into the pumpkin batter and the buttermilk helps it bake up light and fluffy while staying super moist.  And the frosting?  Whipped cream baby.  I’m not mad at a cream cheese icing (which would also work on this cupcake), but I find this airy, slightly sweetened swirl on top the perfect compliment.  I finish mine with little fondant crafted pumpkins, but they are just as special without.

Tips for success

  • 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.
  • If you’re feeling artistic, make your own pumpkin decorations from fondant. Stressed for time? Use candy corn pumpkins!
  • Store cupcakes (without decorations) covered, in the refrigerator for up to two days.
  • Cream cheese or vanilla buttercream frosting will taste delicious on these cupcakes as well and they will keep for up to three days stored at room temperature.

 

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Pumpkin Cupcakes with Whipped Cream Frosting on a cake stand and decorated with fondant pumpkins and served with a bowl of candy corn.
Pumpkin Cupcakes with Whipped Cream Frosting
Prep Time
30 mins
Cook Time
16 mins
Total Time
46 mins
 

Spiced, moist pumpkin cupcakes topped with slightly sweetened whipped cream frosting and adorable fondant pumpkins have ALL the fall feels. Pumpkin lovers rejoice! These taste taste like a slice of pumpkin pie topped with whipped cream but in cupcake form!

Course: Cupcakes, Dessert
Cuisine: American
Keyword: pumpkin cupcakes, whipped cream
Servings: 18 cupcakes
Calories: 335 kcal
Author: Cathy Roma
Ingredients
Pumpkin Cupcakes
  • 2 cups AP flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (freshly grated if possible)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Whipped Cream Frosting
  • 1/4 oz unflavored gelatin (1 pkg)
  • 1/4 cup cool water, scant
  • 3 cups heavy whipping cream
  • 2 tsp vanilla
 extract
  • 2/3 cup confectioners sugar
To Decorate
  • 18 fondant pumpkins or candy corn pumpkins (optional)
Instructions
Pumpkin Cupcakes
  1. Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners.

  2. Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
  3. Cream butter and both sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition.

  4. Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
  5. Stir in the flour mixture, then the vanilla, mixing until just incorporated.
  6. Divide the batter between the lined cups of a muffin tray (18). Bake about 15-18 minutes or until a toothpick comes out clean.

  7. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Whipped Cream Frosting
  1. Combine gelatin and water in a small saucepan and let stand until thick.

  2. Warm over low heat and stir until gelatin is softened and remove and cool, but do not allow to set.
  3. Whip the heavy cream until thickened. Add confectioners sugar and vanilla, beating until it holds soft peaks.
  4. Gradually add the gelatin to the whipped cream, beating constantly.
  5. Continue to beat on med/high speed until it holds stiff peaks.
Decorate the Cupcakes
  1. Frost cooled cupcakes immediately and serve, or refrigerate frosting until ready to use.
  2. Place fondant pumpkins or candy corn pumpkins on top of the frosting and serve!

Recipe Notes
  • 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.
  • If you're feeling artistic, make your own pumpkin decorations from fondant. Stressed for time? Use candy corn pumpkins!
  • Store cupcakes (without decorations) covered, in the refrigerator for up to two days.
  • Cream cheese or vanilla buttercream frosting will taste delicious on these cupcakes as well and they will keep for up to three days stored at room temperature.

 

Nutrition Facts
Pumpkin Cupcakes with Whipped Cream Frosting
Amount Per Serving
Calories 335 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 87mg 29%
Sodium 221mg 9%
Potassium 169mg 5%
Total Carbohydrates 34g 11%
Sugars 21g
Protein 3g 6%
Vitamin A 58.1%
Vitamin C 1%
Calcium 8.7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Cakes/Cupcakes, Recipe

Comments

5 responses to “Pumpkin Cupcakes with Whipped Cream Frosting”

  1. Cathy, these cupcakes sound delicious! And those little fondant pumpkins…adorable! I’m a huge pumpkin fan too, so these are on my list! Congrats on the start of the blog!

  2. Gorgeous cupcakes – and so perfect for halloween too! At the moment I am probably more on the ‘take it or leave it’ side, but that is because I have honestly never had pumpkin in a baked good (I know, I need to change that!). In NZ it just isn’t really used in sweet things at ALL, so I was a little overwhelmed by the hundreds of pumpkin recipes around lately- I have definitely be convinced that I need to try it next autumn though! And I totally agree that buttermilk in cakes and cupcakes does seem to give a lovely lightness and moisture – I go for recipes using it whenever possible! <3

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