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Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 142 reviews
  • Author: Villerius
  • Prep Time: 15 mins
  • Cook Time: 23 mins
  • Total Time: 1 hr 30 mins
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously moist and spiced pumpkin cupcakes topped with creamy pumpkin spice cream cheese frosting. Perfect for fall gatherings or any time you crave the cozy flavors of pumpkin and warm spices.

Ingredients

Scale

For the Cupcakes

  • 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

For the Frosting

  • 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

Instructions

  1. Preheat and prepare muffin tins: Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until well combined.
  3. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
  4. Add eggs and flavorings: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract and pumpkin puree until fully incorporated.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix.
  6. Fill cupcake liners and bake: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake for approximately 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool cupcakes: Remove the cupcakes from the oven and allow them to cool completely before frosting.
  8. Make frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and pumpkin pie spice, beating until the mixture is lump-free. Finally, add the vanilla extract and a pinch of kosher salt and beat until well combined.
  9. Frost cupcakes: Transfer the frosting to a piping bag fitted with a large round tip, then swirl the frosting onto the cooled cupcakes.

Notes

  • For best results, ensure butter, cream cheese, and eggs are at room temperature before starting.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • You can add chopped nuts or chocolate chips for extra texture if desired.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 30g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://evelynseats.com/pumpkin-spice-cupcakes-with-cream-cheese-frosting-recipe/