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pumpkin spice cupcakes - featured image

Pumpkin Spice Cupcakes with Cream Cheese Frosting

  • Author: Rachel Summers
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x

Description

These moist and fluffy pumpkin spice cupcakes are packed with warm autumn spices and topped with a tangy, velvety cream cheese frosting. Perfect for holidays, bake sales, or cozy afternoons, this easy recipe is a crowd-pleaser that can be adapted for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) whole milk (or almond/oat milk)
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Sift for a lighter texture.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add eggs and vanilla extract; whisk again. Stir in milk.
  4. Add dry ingredients to wet ingredients in two batches. Gently fold with a spatula until just combined; do not overmix.
  5. Fill each cupcake liner about 3/4 full (roughly 55g per cupcake).
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  8. For the frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, lemon juice, and salt. Beat until fluffy (2-3 minutes), scraping down the bowl as needed.
  9. Once cupcakes are cool, frost with cream cheese frosting using a piping bag or spatula. Optionally, sprinkle with cinnamon, pumpkin spice, chopped pecans, or mini chocolate chips.

Notes

Use room temperature ingredients for best results. Sift flour and spices for a fluffy texture. Do not overmix the batter. If frosting is too soft, chill before piping. Cupcakes can be made gluten-free or dairy-free with simple swaps. Unfrosted cupcakes freeze well for up to a month.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 24
  • Sodium: 220
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 36
  • Fiber: 1
  • Protein: 4

Keywords: pumpkin spice cupcakes, cream cheese frosting, fall dessert, autumn baking, easy cupcakes, Thanksgiving, Halloween, nut-free, kid-friendly, moist cupcakes

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Find it online: https://theyumtaste.com/pumpkin-spice-cupcakes-recipe-easy-cream-cheese-frosting-tips/