High Altitude Pumpkin Spice Cupcake W Cinnamon Vanilla Buttercr
Elevate your baking game with these High Altitude Pumpkin Spice Cupcakes with Cinnamon Vanilla Buttercream, a fall-inspired treat designed specifically for higher elevations. These moist and fluffy cupcakes are infused with warm spices like cinnamon, nutmeg, ginger, and cloves, perfectly balanced by the rich sweetness of pumpkin puree. Topped with a luscious cinnamon vanilla buttercream, the frosting is silky, fragrant, and oh-so-decadent. Adjusted for high-altitude baking, this recipe ensures consistent, tender results with minimal effort. Perfect for cozy gatherings or holiday dessert tables, these cupcakes are as beautiful as they are delicious. Garnish with a sprinkle of cinnamon for a festive finishing touch!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup light brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon (for frosting)
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract (for frosting)
Instructions
Preheat your oven to 375°F (190°C) to account for high altitude. Line a 12-well muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to ensure tender cupcakes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
While the cupcakes cool, prepare the cinnamon vanilla buttercream. In a large bowl, beat the softened butter on medium speed until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
Add the cinnamon, heavy cream, and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and spreadable, about 2-3 minutes.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula. Optionally, garnish with a sprinkle of cinnamon or a dash of nutmeg on top.
Serve and enjoy your high-altitude pumpkin spice cupcakes with cinnamon vanilla buttercream!
Nutrition Facts
Calories |
6404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.1 g | 417% | |
| Saturated Fat | 147.9 g | 740% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 872.8 g | 317% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 728.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 297 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
