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Pumpkin Spice Cupcakes Recipe

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★★★★

4 from 36 reviews

These Pumpkin Spice Cupcakes are moist, flavorful treats perfect for fall or any time you crave a cozy spice dessert. Made with pumpkin puree and a blend of warm spices like cinnamon and pumpkin pie spice, these cupcakes are topped with a luscious cream cheese frosting flavored with vanilla and cinnamon. Perfect for parties or a sweet everyday indulgence, they bake up beautifully soft and tender with a hint of spice in every bite.

Ingredients

Scale

Cupcakes

  • 8 oz cake flour (2 cups)
  • 1 TBSP baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 oz unsalted butter (½ cup), at room temperature
  • 8.75 oz granulated sugar (1 ¼ cups)
  • 2 large eggs
  • 8 fl oz milk (1 cup)
  • 8 oz pumpkin puree (1 cup, not pumpkin pie filling)

Cream Cheese Frosting

  • 12 oz cream cheese (1.5 packages), at room temperature
  • 3 oz unsalted butter (6 TBSP), at room temperature
  • 1 TBSP vanilla extract
  • ¼ tsp salt
  • 24 oz powdered sugar (6 cups)
  • 1 TBSP ground cinnamon or nutmeg

Instructions

  1. Prepare to bake: Preheat your oven to 350° F (177° C). Line a 24-cup muffin or cupcake pan with paper liners and set aside to ready your baking tools.
  2. Combine dry ingredients: In a medium bowl, sift together cake flour, baking powder, pumpkin pie spice, ground cinnamon, and salt. Set the mixture aside temporarily.
  3. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
  4. Slowly add eggs: Add the eggs one at a time into the creamed butter mixture, mixing each fully until well incorporated.
  5. Alternate dry ingredients and milk: With mixer on low speed, add one-third of the dry ingredient mixture, then one-third of the milk. Repeat this alternating addition until all dry ingredients and milk are mixed in.
  6. Add pumpkin puree: Mix in the pumpkin puree gently until just incorporated. Use a spatula to scrape the bowl bottom and sides to ensure even mixing.
  7. Fill cupcake liners: Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full, roughly ¼ cup per cupcake.
  8. Bake and cool: Place the pan in the oven and bake for 18 to 20 minutes. Cupcakes are done when they spring back lightly to the touch. Remove from oven and let cupcakes cool completely before frosting.
  9. Prepare cream cheese frosting: In a stand mixer bowl with paddle attachment, combine cream cheese, butter, vanilla extract, and salt. Beat on medium speed until the mixture is smooth and creamy.
  10. Add powdered sugar: Gradually add powdered sugar one cup at a time to the cream cheese mixture, mixing well after each addition. Adjust amount for desired frosting consistency—less sugar for looser frosting, more for piping.
  11. Frost cupcakes: Use a spatula or piping bag to frost the cooled cupcakes. Garnish with a sprinkle of ground cinnamon or nutmeg on top as desired.
  12. Storage: Store finished cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture and flavor.

Notes

  • Cake flour provides a lighter, softer crumb; if unavailable, you can substitute with all-purpose flour by removing 2 tablespoons per cup of flour used.
  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
  • Make sure butter and cream cheese are at room temperature for a smooth frosting.
  • Allow cupcakes to cool fully before frosting to prevent melting or sliding frosting.

Keywords: pumpkin spice cupcakes, pumpkin cupcakes, cream cheese frosting, fall dessert, halloween treat, autumn baking

Find it online: https://epicrecipebox.com/pumpkin-spice-cupcakes-recipe/