Pumpkin Spice Cupcakes with Cream Cheese Frosting – tender pumpkin cupcakes spiced for fall and finished with a cinnamon cream cheese frosting.
Autumn and pumpkin go hand in hand. Whether you grab a pumpkin spice latte or bake something from scratch, pumpkin is the flavor of the season. These Pumpkin Spice Cupcakes are a classic way to celebrate fall.
I’ve been making this cupcake recipe for years; it was one of the first recipes I posted back in 2011. As soon as the weather cools I want pumpkin for breakfast, dessert, and snacks. If you love pumpkin, you’ll enjoy these cupcakes and the other pumpkin recipes I often bake.
Cupcakes are easier to make and serve than a full layer cake. No slicing or plating—each person can enjoy a perfectly portioned treat. This recipe yields about 24 cupcakes, ideal for parties or gatherings.
These cupcakes also store well. Bake them ahead of time and keep them in an airtight container for a couple of days, or freeze them for longer storage. I usually wait to frost the cupcakes the day I serve them so the frosting stays fresh.
How to Make Cupcakes
- Keep dry and wet ingredients separate at first. Mixing them separately then combining gently helps ensure an even batter without overworking it, which yields a tender cupcake with a nice domed top.
- Use cupcake liners for easier serving and storage—plus they make the cupcakes look polished.
- An ice cream scoop is the quickest way to portion batter evenly into liners and keeps your baking sheet clean.
- Cupcakes are done when the tops spring back to the touch or a toothpick inserted in the center comes out clean.
- Cool cupcakes completely before frosting. If they are still warm the frosting will melt and slide off.
What Frosting Goes with Pumpkin Cupcakes
Cream cheese frosting is the traditional and most popular choice for pumpkin baked goods. For a subtle fall twist, stir cinnamon into the frosting for extra warmth. Chocolate also pairs beautifully with pumpkin; a chocolate ganache would be a rich alternative if you prefer something decadent. A simple vanilla buttercream is another versatile option if you want a lighter, sweeter topping.
More Pumpkin Recipes You’ll Love
- Pumpkin Dump Cake – a speedy dessert for busy days.
- Pumpkin Coffee Cake – perfect for a fall brunch.
- Pumpkin Bread – a cozy classic every autumn.
- Pumpkin Chocolate Chip Muffins – a great way to start the morning.
Pumpkin Spice Cupcakes
Tender pumpkin cupcakes finished with a cinnamon cream cheese frosting.
Prep: 15
Cook: 20
Total: 35
Servings: 24
Ingredients
Cupcakes:
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 4 large eggs
Cream Cheese Frosting
- 8 oz cream cheese
- 5 Tablespoons butter, softened
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 Tablespoon milk, if needed
Instructions
- Preheat oven to 350°F. Prepare cupcake pans with liners; this recipe makes approximately 24–30 cupcakes.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and oil.
- Add the eggs one at a time, mixing well after each addition.
- With the mixer on low, add the dry ingredients gradually until just combined; avoid overmixing.
- Spoon batter into liners, filling each about two-thirds full.
- Bake 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely.
- For the frosting: beat cream cheese and butter together until smooth. Mix in vanilla.
- Gradually add powdered sugar and cinnamon, mixing until smooth. If the frosting is too thick, add up to 1 tablespoon milk to reach desired consistency.
- Frost cooled cupcakes and serve.
Notes
Recipe adapted from an earlier spiced pumpkin cupcake version.
Nutrition
Serving: 30Servings
|
Calories: 242kcal
|
Carbohydrates: 42g
|
Protein: 4g
|
Calories: 242kcal
|
Carbohydrates: 42g
|
Protein: 4g
Nutrition information is an approximation.
Additional Info
Author: Erin Sellin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 242
Like this recipe? Leave a comment below!