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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.

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.