Pumpkin Spice Cupcakes Recipe
Pumpkin Spice Cupcakes are the perfect fall treat that brings together warm spices, pumpkin flavor, and a soft, moist texture. These cupcakes are great for any fall celebration, cozy get-together, or even just a comforting snack on a chilly day. Topped with creamy cream cheese frosting, these pumpkin spice cupcakes will be a hit at any occasion. Whether you’re a pumpkin lover or simply looking for the perfect fall dessert, this recipe is sure to impress.
These pumpkin spice cupcakes are light, fluffy, and full of rich autumn flavors, from cinnamon to nutmeg and cloves. The pumpkin adds moisture and a subtle sweetness, making these cupcakes perfectly balanced. Topped with a generous swirl of tangy cream cheese frosting, these cupcakes will melt in your mouth and are sure to be your new favorite fall dessert.
Tools to Use
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer (or whisk)
- Piping bag (optional)
- Spatula
Ingredients
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for extra flavor)
Instructions
1. Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Mix in the pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and cinnamon, if using.
- Beat until the frosting is smooth and fluffy. If it’s too thick, you can add a tablespoon of milk to reach the desired consistency.
3. Assemble the Cupcakes:
- Once the cupcakes are completely cool, frost each one with a generous amount of cream cheese frosting using a piping bag or a spatula.
- Optionally, sprinkle a little extra cinnamon on top for garnish or add a decorative topping like chopped pecans.
Latest Recipes
- Baked Taco Dip Recipe
- Strawberry Cheese Danish Recipe
- Lemon Coconut Bread Pudding Recipe
- Garlic Bread Philly Sliders Recipe
- Garlic Bread Cheeseburger Recipe
Pumpkin Spice Cupcakes Recipe
Equipment
- Cupcake liners
- Muffin tin
- Mixing bowls
- Electric mixer or whisk
- Piping bag (optional)
- Spatula
Ingredients
- For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups canned pumpkin puree not pumpkin pie filling
- 1/2 cup whole milk
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional, for extra flavor
Instructions
- Make the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla extract.
- Mix in the pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Stir in the vanilla extract and cinnamon, if using.
- Beat until the frosting is smooth and fluffy. If it’s too thick, you can add a tablespoon of milk to reach the desired consistency.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, frost each one with a generous amount of cream cheese frosting using a piping bag or a spatula.
- Optionally, sprinkle a little extra cinnamon on top for garnish or add a decorative topping like chopped pecans.
Tips for Cooking
- Avoid Overmixing: When adding the dry ingredients, mix just until combined to keep the cupcakes light and fluffy.
- Frosting Consistency: If your frosting is too thick, add a tablespoon of milk or cream to loosen it up. If it’s too runny, add a bit more powdered sugar.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, to get the correct flavor and texture.
Why You Should Try This Recipe
These pumpkin spice cupcakes are the perfect combination of moist, flavorful, and comforting. They’re packed with all the spices that make fall so delicious, and the cream cheese frosting adds the perfect amount of tang and sweetness. Whether you’re baking for a special occasion, a holiday gathering, or simply want to enjoy the flavors of fall, these cupcakes are a guaranteed crowd-pleaser. The added benefit is how easy they are to make, making them the perfect fall dessert for everyone to enjoy.
If you’re looking for the perfect fall dessert, these pumpkin spice cupcakes with cream cheese frosting are it. Soft, flavorful, and perfectly spiced, they capture all the best elements of fall baking. Enjoy these cupcakes with a cup of hot cider or coffee for a truly cozy treat. Happy baking!
