Pumpkin Spice Cupcakes
These Pumpkin Spice Cupcakes are the ultimate fall treat, featuring a moist and tender crumb bursting with warm pumpkin pie spice and cinnamon. Topped with a tangy, creamy swirl of cream cheese frosting, they strike a lovely balance between sweet, spiced, and creamy. Perfect for Thanksgiving tables, fall parties, or a cozy afternoon, this easy, beginner-friendly recipe uses everyday pantry ingredients to create a dessert that feels like a hug in cupcake form.
Equipment
- Mixing bowls One medium, one large
- Whisk
- Spatula
- Muffin tin 12-cup
- Cupcake liners 12 liners
- Electric mixer For the frosting
- Cookie scoop or large spoon
- Wire cooling rack
- Piping bag (optional, for the frosting)
- Toothpick
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour 180g
- 1 tsp baking powder 4g
- 1/2 tsp baking soda 2.5g
- 1 tsp pumpkin pie spice 2g
- 1/2 tsp cinnamon 1.3g
- 1/4 tsp salt 1.5g
- 1/2 cup unsalted butter 113g, melted
- 3/4 cup brown sugar 150g, packed
- 2 large eggs room temperature
- 1 cup pumpkin puree 240g, 100% pure pumpkin, not pie filling
- 1 tsp vanilla extract 4g
For the Cream Cheese Frosting
- 8 oz cream cheese 227g, softened
- 1/4 cup butter 57g, softened
- 2 cups powdered sugar 240g
- 1 tsp vanilla extract 4g
- 1 tsp milk only if needed to thin the frosting
For Garnish (Optional)
- cinnamon a pinch, for sprinkling on top
- pumpkin pie spice a pinch, for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and place rack in the center. Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 30 seconds. Set aside.
- In a large bowl, whisk melted butter and brown sugar until smooth and glossy. Add eggs, pumpkin puree, and vanilla extract, whisking until fully combined.
- Gradually add the dry ingredients to the wet ingredients, a third at a time, stirring gently with a spatula after each addition until just combined. Do not overmix.
- Divide batter evenly among the 12 liners, filling each about two-thirds full. Smooth tops lightly with the back of a spoon.
- Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese and butter with an electric mixer for about 2 minutes until smooth. Add powdered sugar and vanilla, beat on low until combined, then on high for 1-2 minutes until fluffy. Add milk if needed to thin.
- Ensure cupcakes are completely cool. Spread or pipe frosting onto each cupcake. Garnish with a pinch of cinnamon or pumpkin pie spice, if desired.
Notes
- Use room-temperature eggs and cream cheese for a smoother batter and frosting.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Let the cupcakes cool completely before frosting to prevent melting.
- If piping the frosting, chill the piping bag for 10 minutes for easier handling.
- Fill the liners only two-thirds full to get nicely domed tops.
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate frosted cupcakes in an airtight container for up to 5 days.
- Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months, then thaw at room temperature before frosting.
- For variations, fold in 1/2 cup chocolate chips, swap frosting for a maple glaze, sprinkle chopped nuts on top, or add a spiced streusel topping before baking.
Nutrition
Serving: 1CupcakeCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 55mgSodium: 200mgFiber: 1gSugar: 30gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 6mg
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