Pumpkin Cupcakes with Whipped Cream Frosting

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!

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.

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?

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.

0 from 0 votes

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

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.