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pipeable cream cheese buttercream recipe by sugar and sparrow

Pumpkin Cupcakes With Cream Cheese Buttercream

Moist and flavorful spiced pumpkin cupcakes topped with decadent cream cheese buttercream that's the perfect consistency for pretty piping.

Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 12 cupcakes

Ingredients

Pumpkin Cupcakes

  • 1 1/4 cup all purpose flour, measured correctly*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup pumpkin puree
  • 2 eggs, room temperature

Cream Cheese Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/4 tsp salt

Instructions

Make The Pumpkin Cupcakes

  1. Preheat the oven to 350ºF and prepare a muffin pan by lining with cupcake tins. *Measure the flour by spooning into your measuring cup and leveling it, then whisk it together with the rest of the dry ingredients and set aside. 

  2. Cream the butter on high for 1 minute. Add the white and brown sugars and cream on high for another 2 minutes. Add the pumpkin and vanilla and beat for 3 full minutes, scraping down the bowl and paddle once in between. Turn the mixer to low and add the eggs one at a time, mixing thoroughly after each addition. With the mixer still on low, add the dry ingredients until combined. The batter will be thick. 

  3. Spoon the batter into prepared cupcake tins ⅔ of the way full, then bake for 19 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes in the pan for five minutes before removing and continuing to cool on a wire rack or flat surface. 

Make The Cream Cheese Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about five minutes. Turn the mixer to low and add the powdered sugar a few cups at a time, mixing thoroughly after each addition. Add the vanilla and salt, mixing on low for another 30 seconds. 

Assembly

  1. After the cupcakes are fully cooled, prepare a piping bag by fitting with Wilton Tip 6B (or other favorite piping tip) and filling the bag with cream cheese buttercream. I’ve chosen to pipe a few open stars over the surface of each cupcake. Finish by sprinkling with the All Hallows sprinkle mix. 

Recipe Notes

Make Ahead Tips: The cupcakes can be made ahead and stored at room temperature, covered with plastic wrap, for up to two days.

The cream cheese buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and re-whip with your mixer to bring it back to the right consistency.