Pumpkin Cupcakes with Ermine Frosting

These warm-spice pumpkin cupcakes with ermine frosting are moist and tender. A cloud of creamy ermine frosting is a delightful topping!

5 from 14 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Cupcakes

Calories: 255kcal

Author: Pat Nyswonger

Preheat the oven to 350°F and line a standard muffin pan (12 cavities each) with cupcake liners.
Measure the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into a bowl and whisk to combine. Set aside.
In a large mixing bowl, add the oil, eggs, brown and white sugars, pumpkin and vanilla. Using a hand mixer on low speed, beat together until combined. Gradually add the dry ingredients and mix on medium speed until combined, stopping once to scrape down the sides and bottom of the bowl.
Spoon the batter into the liners filling ⅔ full, transfer to the middle position of the oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Allow the cupcakes to cool in the pan for 10 minutes then remove from the pan and place on a wire rack to cool completely.

In a medium saucepan, whisk the flour, sugar and salt together.
Add the milk and vanilla, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish, cover with plastic wrap, set on the counter top and allow to cool to room temperature.
Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter and the frosting is creamy and fluffy, about 5 minutes.
Store any leftover frosting in an air-tight container for one week in the refrigerator or up to 3 months in the freezer. Bring to room temperature and re-whip.

Do not over-fill the cupcake liners.
Ovens do not always bake at the same temperature, check the cupcakes with a toothpick at 18 minutes for doneness. Depending on your oven, it may require a couple more minutes. When the toothpick comes out clean or with only a few crumbs remaining, remove the pan from the oven and cool in the pan for 10 minutes on a cooling rack before removing them from the pan.
When making the ermine buttercream the key to success is having the cooked mixture and the butter at room temperature.
If the cooked mixture is icy cold from the refrigerator and your butter is room temperature the butter will immediately firm up and change the texture of the frosting. The same is true in reverse: If there is even a hint of warmth in the cooked mixture it will immediately soften or melt the butter.
Test the butter by pressing your finger gently on the butter if it easily leaves an indentation, it is ready to use.
For a more precise check, use an instant-read thermometer. Room temperature butter will be 60°F when using an instant-read thermometer is inserted into the middle of the butter.