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Pumpkin Cupcakes


6 Tablespoons room temperature Unsalted Butter

3/4 cup Sugar

3/4 cup All Purpose Flour

3/4 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon fine Kosher Sea Salt

2 teaspoons Pumpkin Spice

2 eggs room temperature

3/4 cup Pumpkin Puree

1/4 cup Sour Cream room temperature

1 teaspoon Vanilla Extract


  • Preheat the oven to 350.

  • Cream the butter and sugar until light and fluffy. 5 minutes minimum.

  • Whisk in a bowl all dry ingredients: flour, baking powder, baking soda, salt, pumpkin spice

  • Whisk in a separate bowl pumpkin, sour cream and vanilla.

  • Add the eggs to the butter mixture, one at a time, beating well after each addition. Beat for an additional 5 minutes to ensure it is light and fluffy.

  • Beat in the wet mixture. Beating for an additional 3-5 minutes.

  • Add dry ingredients to the creamed mixture until blended. Do not over-mix.

  • Line a 12 cup standard muffin tin with cupcake liners, and fill 3/4 with batter.

  • Bake at 350 degrees for about 17-20 minutes.

  • Remove muffins from tin and cool on a cooling rack.

  • Once cool, frost with Cream Cheese Buttercream Frosting. When I have it on hand, before frosting, I brush the tops of the cupcakes with Cinnamon Syrup to add a little extra sweet spice and moisture.

Makes 12 standard cupcakes.


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