The Pumpkin Cupcake from Sprinkles Cupcakes features moist pumpkin-spiced cake blended with cinnamon and nutmeg, topped with velvety cream cheese frosting and a sprinkle of cinnamon, delivering a warm and festive autumn treat.
Equipments
- Mixing bowl
- Electric mixer (stand or hand)
- Measuring cups
- Measuring spoons
- Spatula
- Cupcake/muffin pan
- Paper cupcake liners
- Wire cooling rack
- Oven
- Piping bag (for frosting)
- Sifter (optional, for cinnamon sprinkle)
Ingredients
- 1¼ cups (160g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) buttermilk
- 2 large eggs
- ¾ cup (180g) pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon (for sprinkling)
Make sure to use fresh pumpkin puree for the best moist texture and authentic flavor in your Pumpkin Cupcake. Measure your spices precisely--cinnamon, nutmeg, and cloves--as these warm spices define the cupcake's festive autumn taste. Softened cream cheese and unsalted butter are essential for creating the velvety frosting texture, so avoid using cold ingredients. Using buttermilk adds a subtle tang that balances the sweetness and enhances the cupcake's moist crumb. Your Pumpkin Cupcake from Sprinkles Cupcakes copycat will capture the same cozy flavors when these key ingredient tips are followed carefully.
Instructions
- Preheat the oven to 350°F (177°C). Line cupcake pan with paper liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat sugar, oil, buttermilk, eggs, pumpkin puree, and vanilla extract with an electric mixer until smooth.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Divide batter evenly among cupcake liners (about ⅔ full each).
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Transfer cupcakes to a wire rack to cool completely.
- For frosting, beat softened cream cheese and butter together until creamy.
- Add powdered sugar and vanilla extract, mix until smooth and fluffy.
- Pipe or spread cream cheese frosting onto cooled cupcakes.
- Sprinkle tops with ground cinnamon using a sifter, if desired.
Substitution
The Pumpkin Cupcake from Sprinkles Cupcakes copycat recipe captures the signature moist texture and warm spice blend with cinnamon and nutmeg. If you do not have buttermilk on hand, you can substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and letting it sit for 5 minutes before use. When measuring pumpkin puree, ensure it is firmly packed to achieve the correct volume for consistent moisture and flavor. If cream cheese frosting feels too soft, chill it in the refrigerator for 15-20 minutes before piping to maintain shape. Using parchment paper liners can prevent sticking and make cupcakes easier to remove from the pan after baking.
Tips
Measure ingredients accurately to ensure the cupcake batter has the right texture and flavor balance. Overmixing the batter can lead to dense cupcakes; mix until just combined for a light and moist crumb. Your cupcakes should be fully cooled before frosting to prevent the cream cheese frosting from melting or sliding off. Use a sifter for sprinkling cinnamon evenly over the frosting to enhance presentation and add a subtle spice touch.
Nutritions
The Pumpkin Cupcake from Sprinkles Cupcakes offers a moderate calorie content due to its combination of sugar, vegetable oil, and cream cheese frosting. Pumpkin puree provides a source of dietary fiber, vitamins A and C, contributing antioxidants beneficial for immune health. The inclusion of spices like cinnamon, nutmeg, and cloves enhances flavor without adding calories. Your enjoyment of this treat also delivers proteins from eggs and cream cheese, supporting muscle repair and satiety.
Storage
Store your Pumpkin Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture and cream cheese frosting freshness. For longer storage, refrigerate the cupcakes for up to 5 days, ensuring they are well covered to prevent drying out. Before serving, allow refrigerated cupcakes to come to room temperature for optimal flavor and texture.
Variation or Alternatives
You can substitute the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. For a dairy-free version, replace buttermilk with almond milk mixed with a teaspoon of lemon juice and use vegan cream cheese for the frosting. To enhance the spice profile, try adding a pinch of ground ginger or cardamom to the dry ingredients. If you prefer a moister cupcake, fold in some finely chopped walnuts or shredded coconut before baking.
Allergies
The Pumpkin Cupcake contains common allergens such as eggs, dairy from cream cheese and butter, and gluten from all-purpose flour. People with sensitivities to spices like cinnamon, nutmeg, or cloves may also experience reactions. You should carefully check these ingredients if you have food allergies or intolerances before enjoying this treat.
Why this recipe?
Sprinkles Cupcakes' Pumpkin Cupcake is beloved for its moist, spiced cake infused with real pumpkin puree, creating a perfect balance of warmth and sweetness that resonates with autumn flavors. The signature cream cheese frosting adds a tangy richness, complementing the subtle earthiness of the pumpkin. You'll find that replicating this recipe at home is worth the effort, as it allows you to customize ingredient quality and freshness while capturing the iconic taste that has made Sprinkles a standout. Making the copycat version offers the satisfaction of enjoying a gourmet treat anytime, without the limitations of store availability or price.