Pumpkin Cupcakes with Buttermilk Icing

Health score
1%
Pumpkin Cupcakes with Buttermilk Icing

Suggestions


Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Cupcakes with Buttermilk Icing. Perfect for gatherings, celebrations, or simply as a sweet treat to brighten your day, these cupcakes are sure to impress both family and friends. With a moist and tender crumb, each bite is infused with the rich essence of pumpkin and a medley of spices that evoke the spirit of the season.

What sets these cupcakes apart is not just their delicious taste but also their beautiful presentation. Topped with a luscious buttermilk icing, they offer a creamy contrast to the spiced pumpkin base, making them a feast for the eyes as well as the palate. Whether you're hosting a festive party or enjoying a cozy afternoon at home, these cupcakes are the perfect dessert to satisfy your sweet tooth.

With a recipe that yields 30 servings, you can easily share the joy of baking with others. The combination of cake flour, brown sugar, and a blend of aromatic spices creates a cupcake that is both light and flavorful. So, roll up your sleeves and get ready to create a batch of these scrumptious Pumpkin Cupcakes that will leave everyone asking for seconds!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • cups cake flour 
  • cups pumpkin puree canned
  • large eggs at room temperature
  • 2.3 teaspoons ground cinnamon 
  • teaspoon ground cloves 
  • 2.3 teaspoons ground ginger 
  • teaspoon kosher salt 
  • cups brown sugar light packed
  • teaspoon nutmeg freshly grated
  • ounces butter unsalted at room temperature
  • teaspoons vanilla extract 
  • cup milk whole

Equipment

  • bowl
  • oven
  • whisk
  • stand mixer
  • muffin liners

Directions

  1. Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.
  2. Whisk together pumpkin and milk in a separate bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
  3. Add eggs one at a time, beating and then scraping the bowl down after each addition.
  4. Add vanilla and beat until smooth.
  5. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
  6. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans.
  7. Let cool completely on a rack, decorate with icing, and serve.

Nutrition Facts

Calories192kcal
Protein6.97%
Fat34.14%
Carbs58.89%

Properties

Glycemic Index
9.07
Glycemic Load
8.09
Inflammation Score
-9
Nutrition Score
6.0769564561222%

Nutrients percent of daily need

Calories:192.46kcal
9.62%
Fat:7.39g
11.37%
Saturated Fat:4.33g
27.08%
Carbohydrates:28.68g
9.56%
Net Carbohydrates:27.67g
10.06%
Sugar:15.3g
17%
Cholesterol:42.03mg
14.01%
Sodium:157.08mg
6.83%
Alcohol:0.09g
100%
Alcohol %:0.16%
100%
Protein:3.39g
6.78%
Vitamin A:2781.05IU
55.62%
Manganese:0.29mg
14.36%
Selenium:9.23µg
13.19%
Calcium:60.27mg
6.03%
Phosphorus:55.04mg
5.5%
Fiber:1.01g
4.05%
Iron:0.7mg
3.87%
Vitamin B2:0.06mg
3.76%
Vitamin E:0.5mg
3.32%
Vitamin K:3.38µg
3.22%
Copper:0.06mg
3.16%
Vitamin B5:0.3mg
3%
Magnesium:12.02mg
3%
Potassium:97.06mg
2.77%
Folate:11.06µg
2.77%
Vitamin D:0.34µg
2.24%
Zinc:0.31mg
2.08%
Vitamin B6:0.04mg
1.97%
Vitamin B12:0.12µg
1.94%
Vitamin B1:0.03mg
1.69%
Vitamin B3:0.28mg
1.39%
Source:Chow