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Home » Blog » Cake and Cupcake Recipes » Pumpkin Cupcakes with Whipped Cream Frosting

Pumpkin Cupcakes with Whipped Cream Frosting

Cathy Roma Published: Oct 29, 2020

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

Calling all my pumpkin spice lovers…these pumpkin cupcakes topped with whipped cream frosting are EVERYTHING! As a self-declared pumpkin aficionado, I prefer to eat my pumpkin treats alongside a cup of coffee rather than drink it.

These warmly spiced, tender-crumbed pumpkin cupcakes are delicious served with a steaming hot cup of coffee or a cold glass of milk.

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.

If you’re a pumpkin pie lover (and you know I am) and love it piled high with fresh whipped cream, these pumpkin cupcakes are reminiscent of that favorite fall dessert.

The pumpkin spice debate is still going strong, but one bite of these and I promise even you pumpkin-phobes will be converted!

Pumpkin Cupcakes with Whipped Cream Frosting

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.

More Pumpkin Faves

  • Pumpkin Pancakes
  • Pumpkin Cheesecake Bars
  • Pumpkin Cake Pops
  • Pumpkin Bread
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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.
Print
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 | What Should I Make For…
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*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 87mg29%
Sodium 221mg10%
Potassium 169mg5%
Carbohydrates 34g11%
Sugar 21g23%
Protein 3g6%
Vitamin A 2905IU58%
Vitamin C 0.8mg1%
Calcium 87mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2015 but was republished with tips in October 2020.

1

Cake and Cupcake Recipes, Recipe party, pumpkin, pumpkin cupcakes, stabilized whipped cream, Thanksgiving, whipped cream, birthday parties, cake, cupcakes, dessert, Halloween

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Mary Ann | The Beach House Kitchen says

    October 29, 2015 at 12:35 pm

    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!

    Reply
    • Cathy says

      October 29, 2015 at 6:40 pm

      Thanks Mary Ann. Your blog is gorgeous! Let me know if you make the cupcakes and enjoy!

  2. Claudia | The Brick Kitchen says

    October 30, 2015 at 9:37 am

    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

    Reply
    • Cathy says

      October 30, 2015 at 12:56 pm

      Thanks Claudia! I hope you give them a try and who knows, maybe be converted to the ‘yes pumpkin!’ camp.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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