Your New Favorite Pumpkin Spice Cupcakes Are Calling

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together the flour, baking soda, baking powder, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg, and salt. Set aside.
3. 3

   In a large bowl, using an electric mixer, cream together ½ cup softened butter, ¾ cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2-3 minutes.
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract. Scrape down the sides of the bowl.
5. 5

   Add the pumpkin puree and mix until just combined.
6. 6

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
7. 7

   Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9

   Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
10. 10

    While cupcakes are still warm, combine ¼ cup granulated sugar, 1 tsp cinnamon, and ¼ tsp nutmeg in a small shallow bowl. Gently roll the tops of the warm cupcakes in this spiced sugar mixture.
11. 11

    For the frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and ½ cup softened butter until smooth and creamy, about 2-3 minutes.
12. 12

    Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition.
13. 13

    Stir in 1 tsp vanilla extract and a pinch of salt. Beat on medium-high speed for another 1-2 minutes until the frosting is light and fluffy.
14. 14

    Once the cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top.