Name: Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 23 min
Total time: PT-490308H53M20S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp pumpkin pie spice; 1 tsp kosher salt; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup (1 stick) butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 4 large eggs; 1 tsp pure vanilla extract; 1 (15-oz.) can pumpkin puree; 1 (8-oz.) block cream cheese, softened; 4 Tbsp butter, softened; 3 cups powdered sugar; 1/2 tsp pumpkin pie spice; 1 tsp pure vanilla extract; Pinch kosher salt

If you’re craving that perfect fall treat that’s cozy, fragrant, and totally delicious, then stick around—I’m about to share my absolute favorite Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe. I’ve made this one countless times, and my family literally goes crazy for it every single season. The cupcakes come out super moist, not too sweet, and the cream cheese frosting adds just the right tangy finish. You’re going to love this recipe—I promise.

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Why You’ll Love This Recipe

Outstanding Moisture: Thanks to real pumpkin puree, these cupcakes stay wonderfully soft and tender.
Balanced Spice Blend: The pumpkin pie spice is perfectly measured to give cozy warmth without overpowering.
Cream Cheese Frosting Perfection: The tangy frosting balances sweetness and adds an irresistible creamy texture.
Simple & Straightforward: You don’t need any fancy skills—just a few mixing bowls and a bit of love.

There are six cupcakes on a large white plate. Each cupcake has one layer of orange-colored cake at the bottom and a thick layer of creamy white frosting swirled on top, forming a small peak in the center. The cupcakes sit on a white marbled surface with soft natural light giving a warm feel. The focus is clear, showing the texture of the frosting and cake well, with a slight shadow cast around each cupcake. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Cupcakes with Cream Cheese Frosting, pumpkin spice cupcakes, fall cupcake recipe, pumpkin dessert ideas, easy pumpkin cupcakes

Ingredients You’ll Need

The ingredients for this Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe come together like a cozy fall hug. I always keep real pumpkin puree on hand for this and other recipes because it makes such a difference. Also, the pumpkin pie spice blend really brings out all those nostalgic flavors.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with warm brown packed brown sugar, another small white bowl containing fine granulated sugar, four whole large eggs with clean shells arranged neatly, a small white bowl holding softened pale yellow butter, a small white bowl of smooth bright orange pumpkin puree, a tiny white bowl with light brown pumpkin pie spice powder, a small white bowl with white powdered sugar, a small white bowl of ivory cream cheese block, and a small white bowl of pure vanilla extract liquid, all ingredients fresh and natural, perfectly symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Spice Cupcakes with Cream Cheese Frosting, pumpkin spice cupcakes, fall cupcake recipe, pumpkin dessert ideas, easy pumpkin cupcakes

All-purpose flour: The staple for any cupcake—provides structure without heaviness.
Pumpkin pie spice: A perfect mix of cinnamon, nutmeg, and cloves that gives those warming autumn vibes.
Kosher salt: Enhances flavors and balances sweetness, don’t skip or substitute lightly.
Baking powder & baking soda: Both work together for the perfect rise and fluffy crumb.
Butter (softened): Adds richness and moisture to your cupcakes and frosting alike.
Brown sugar: Deep caramel notes that complement the pumpkin beautifully.
Granulated sugar: Balances the sweetness and helps with structure.
Large eggs: Bind everything together and help with leavening.
Vanilla extract: Always a must; it amps up all the flavors in this recipe.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for best results.
Cream cheese (softened): Essential for that luscious frosting texture and tang.
Powdered sugar: Sweetens and stabilizes the frosting to pipe easily.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love giving this Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe a little twist here and there depending on the occasion. Don’t be afraid to tweak it yourself—you’ll find it’s very forgiving and fun to experiment with.

Gluten-Free Version: I swapped in a gluten-free flour blend once for a friend, and it turned out wonderfully—just watch the baking time closely.
Extra Spicy: Adding a pinch of ground ginger or cayenne gives a surprising but delicious kick.
Maple-Infused Frosting: Substitute half the vanilla extract with pure maple syrup for an autumnal flair that my guests adored.
Nutty Twist: Mix chopped toasted pecans into the batter or sprinkle on top of the frosting for texture and flavor.

How to Make Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Oven and Dry Ingredients

First, get your oven preheated to 350°F. Line two muffin tins with cupcake liners—trust me, quality liners make a difference in how easily the cupcakes come out. Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a medium bowl. This keeps your dry ingredients evenly distributed so every bite tastes balanced.

Step 2: Cream Butter and Sugars Then Add Eggs and Pumpkin

In a large bowl, beat the softened butter with both brown and granulated sugars until the mix is light and fluffy—this can take about 3-4 minutes with a hand mixer. I’ve found that taking your time here really helps the cupcakes puff up nicely. Then, add eggs one at a time, beating well after each. Stir in vanilla and the pumpkin puree. This batter looks thick but don’t worry—that’s just right!

Step 3: Combine Wet and Dry, Then Bake

Slowly add your dry ingredients mixture to the wet, mixing just until everything is combined—overmixing can make cupcakes tough, which we definitely want to avoid. Spoon the batter into your liners, filling each about three-quarters full for a nice dome shape. Baking takes about 23 minutes; I like to test with a toothpick—the classic way. If it comes out clean, you’re golden! Let the cupcakes cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

While cupcakes cool, whip up that dreamy cream cheese frosting. Beat softened cream cheese and butter together until silky smooth. Gradually add powdered sugar and pumpkin pie spice, beating away lumps, then finish with vanilla and a pinch of kosher salt—it really balances the sweetness. This is the moment the kitchen smells just incredible.

Step 5: Frost Like a Pro

Transfer frosting into a piping bag fitted with a large round tip (or just use an offset spatula if you don’t have one) and swirl it atop your cooled cupcakes. Not only does it look impressive, but it makes the frosting go on smoother and evenly. If you don’t have a piping bag, a ziplock with the corner snipped works too!

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Pro Tips for Making Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

Soft Butter Makes Life Easier: Always start with butter that’s softened at room temp—it beats fluffier and mixes quicker.
Don’t Overmix Your Batter: I learned the hard way that overmixing causes dense cupcakes—mix just until you see no dry streaks.
Test Your Oven Temperature: Since ovens vary, a quick oven thermometer saves you from under- or overbaking.
Full Cooling Is Key: If you frost warm cupcakes, the frosting melts messily—be patient, let them cool before frosting.

How to Serve Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe - Serving

Garnishes

I love sprinkling a tiny dash of cinnamon or crushed toasted pecans right on top of the frosting for that little extra touch. Sometimes, I even add a mini cinnamon stick as a garnish when I’m serving these at parties—it really amps up the presentation and aroma!

Side Dishes

These cupcakes pair beautifully with a hot cup of chai tea or a spiced latte—perfect for a cozy afternoon snack. If you’re serving them after dinner, a scoop of vanilla bean ice cream on the side is divine.

Creative Ways to Present

For holiday gatherings, I like arranging the cupcakes on a tiered cake stand decorated with autumn leaves or mini pumpkins. Wrapping each cupcake liner with a little twine or ribbon adds a rustic, handcrafted vibe that guests comment on every time.

Make Ahead and Storage

Storing Leftovers

Once frosted, these cupcakes store best in an airtight container in the fridge. I usually keep them covered tightly to prevent the frosting from drying out, and they stay fresh for up to 3 days—perfect if you want to bake ahead for a party.

Freezing

I freeze the unfrosted cupcakes wrapped well in plastic wrap and then foil. When I want to serve them, I thaw overnight in the fridge and frost fresh on the day of serving. This technique keeps that fresh-baked taste and moist texture beautifully intact.

Reheating

If you want to warm a leftover cupcake, remove the frosting or eat it chilled—and heat the cupcake itself in the microwave for about 10-15 seconds. Putting it back in the fridge afterward helps the frosting stay firm and delicious.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to avoid pumpkin pie filling because it usually contains added sugars and spices that can throw off the cupcake’s texture and flavor balance. Sticking with pure pumpkin puree guarantees the right moisture and that clean pumpkin taste we want.
How do I make sure the cupcakes are moist and not dry?

The key is not overbaking—check them a couple of minutes before the suggested time. Also, beating the butter and sugars well helps incorporate air, giving you that perfect, fluffy texture.
Can I make the cream cheese frosting vegan?

Yes! Substitute vegan cream cheese and vegan butter, and use powdered sugar labeled vegan. The taste will be slightly different but still delicious.
How long should I chill cupcakes after frosting before serving?

About 30 minutes in the fridge lets the frosting firm up nicely without hardening completely, so every bite melts in your mouth.

Final Thoughts

This Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe holds a special place in my heart because it truly captures the essence of fall without being fussy. Every time I bake this, it fills the house with warm, nostalgic smells, and seeing people’s faces light up when they bite into these moist, spiced cupcakes is priceless. If you try this recipe, you’ll see why it’s such a keeper—easy, comforting, and utterly delicious. So go ahead, bake a batch for yourself or loved ones—you’ll be glad you did!