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.

INGREDIENTS

Pumpkin Cupcakes: - AP flour - Ground cinnamon - Ground nutmeg - Ground ginger - Ground cloves - Kosher salt - Baking powder - Baking soda - Butter - Light brown sugar - Sugar

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Preheat the oven to 350 degrees and line 2 cupcake pans with 18 cupcake liners. Sift together the flour, spices, salt, baking powder, and baking soda; set aside.

INSTRUCTIONS

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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. 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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