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.
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!
- 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
- 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
- 18 fondant pumpkins or candy corn pumpkins (optional)
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Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners.
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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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Divide the batter between the lined cups of a muffin tray (18). Bake about 15-18 minutes or until a toothpick comes out clean.
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Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
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Combine gelatin and water in a small saucepan and let stand until thick.
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Warm over low heat and stir until gelatin is softened and remove and cool, but do not allow to set.
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Whip the heavy cream until thickened. Add confectioners sugar and vanilla, beating until it holds soft peaks.
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Gradually add the gelatin to the whipped cream, beating constantly.
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Continue to beat on med/high speed until it holds stiff peaks.
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Frost cooled cupcakes immediately and serve, or refrigerate frosting until ready to use.
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Place fondant pumpkins or candy corn pumpkins on top of the frosting and serve!
- 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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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!
Thanks Mary Ann. Your blog is gorgeous! Let me know if you make the cupcakes and enjoy!
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
Thanks Claudia! I hope you give them a try and who knows, maybe be converted to the ‘yes pumpkin!’ camp.