Pumpkin Crunch Cupcakes
Soft and fluffy pumpkin spice cupcakes topped with cinnamon cream cheese buttercream, coated in a buttery pumpkin Golden Oreo crunch, and finished with a pumpkin decoration.
Equipment
- Digital kitchen scale
- Standard 12-cup muffin pan and liners
- Stand mixer or hand mixer
- Food processor
- Piping bag and large round tip, optional
Ingredients
Pumpkin Cupcakes
- 180 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 85 g unsalted butter softened
- 100 g light brown sugar packed
- 75 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 150 g pumpkin puree
- 60 g sour cream room temperature
- 60 g whole milk or buttermilk room temperature
Pumpkin Crunch
- 16 Golden Oreos
- 1 tablespoon pumpkin powder
- 4 tablespoons powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- Pinch of fine salt
- 14 g unsalted butter melted
Cinnamon Cream Cheese Buttercream
- 113 g full-fat block cream cheese cool
- 113 g unsalted butter softened
- 360 g powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
- 1 –2 tablespoons heavy cream if needed
For Decorating
- 12 edible pumpkin royal icing transfers optional
Instructions
Make Pumpkin Cupcakes
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.180 g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, 1½ teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2–3 minutes, until noticeably lighter and fluffy. Scrape down the bowl as needed.85 g unsalted butter, 100 g light brown sugar, 75 g granulated sugar
- Add the egg and egg yolk and mix until fully incorporated. Mix in the vanilla.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Add the pumpkin puree and sour cream and mix on low just until combined. The mixture may look slightly curdled at this point; that's okay.150 g pumpkin puree, 60 g sour cream
- Add half of the dry ingredients and mix on low until just combined. Pour in the milk, followed by the remaining dry ingredients. Mix only until the last streaks of flour disappear, then finish folding the batter gently by hand.60 g whole milk or buttermilk
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔–¾ full.
- Bake for 17–20 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Make Pumpkin Crunch Topping
- Add the Golden Oreos to a food processor and pulse until they form coarse crumbs, with some slightly larger pieces remaining.16 Golden Oreos
- Add the pumpkin powder, pumpkin pie spice, cinnamon, and salt. Pulse briefly to distribute.1 tablespoon pumpkin powder, 4 tablespoons powdered sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, Pinch of fine salt
- Drizzle in the melted butter and pulse a few more times until the crumbs are evenly coated and resemble a loose, slightly damp crumble. Transfer to a shallow bowl.14 g unsalted butter
Make Cream Cheese Frosting
- Beat the softened butter on medium-high speed for about 2 minutes, until pale and creamy.113 g unsalted butter
- Add the cool cream cheese and beat just until smooth and completely incorporated; avoid beating it for an extended period.113 g full-fat block cream cheese
- Add the powdered sugar gradually on low speed, then add the vanilla and salt and beat briefly on medium speed until smooth and fluffy. If needed, add heavy cream 1 teaspoon at a time until pipeable.360 g powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon fine salt, 1 –2 tablespoons heavy cream
Decorate
- Once the cupcakes are completely cool, use a 3-tablespoon cookie scoop to scoop a generous mound of buttercream onto each one.
- Gently press or roll the exposed frosting into the pumpkin crunch, pressing additional crumbs onto any bare spots by hand.
- Top with a pumpkin icing transfer, if using. Serve at room temperature.12 edible pumpkin royal icing transfers
Notes
Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
Pumpkin powder: It's meant for the crunch coating, where its concentrated flavor and color can shine without affecting the cupcake's texture; taste and adjust the amount to your brand's strength.
Don't overfill the liners: Keeping them ⅔–¾ full gives the cupcakes room to rise without oversized, muffin-like tops.
Storage: Because of the cream cheese frosting, store assembled cupcakes covered in the refrigerator for 3–4 days. Bring toward room temperature before serving.
Make ahead: Bake the cupcakes a day ahead and store airtight at room temperature; make the crunch ahead too, and assemble close to serving for the crispest coating.
Nutrition
Calories: 506kcalCarbohydrates: 73gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 309mgPotassium: 111mgFiber: 1gSugar: 54gVitamin A: 2597IUVitamin C: 1mgCalcium: 72mgIron: 2mg
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