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Pumpkin Spice Cupcakes with Cream Cheese Frosting – tender pumpkin cupcakes up all the delicious fall spices and topped with a cinnamon flavored cream cheese frosting.
Fall is all about pumpkin. It can be as simple as picking up your pumpkin spice latte at the coffee shop or going all out with this Pumpkin Dream Cake. It really doesn’t matter, as long as pumpkin is involved.
I have been making these pumpkin spice cupcakes for years, they were actually one of the very first recipes on my site back in 2011. I really can’t get enough pumpkin as soon as the weather changes. Pumpkin Pancakes for breakfast on the weeks. And even cookies! These chewy Pumpkin Chocolate Chip Cookies will quickly become your favorite too.
I love making cupcakes instead of a full layer cake. They are just so much easier, plus better to serve. Everyone just takes one cupcake, there is no knife, and platter, and trying to get each slice the same size. It is all built in for you! This batch of pumpkin spice cupcakes makes 24, so you will definitely have enough for a crowd.
And the best part about cupcakes is you can make them ahead of time. I wait to frost them until the day of, but you can store the baked cupcakes in an air tight container for a couple days, or even freeze them if you want to make them even further ahead.
How to Make Cupcakes
- When making cupcakes you want to have your dry ingredients and wet ingredients separate. This ensures that everything is mixed together evenly, not over mixed, and that you don’t incorporate too much air in the batter. You want them to rise and get that nice dome on top!
- I like to use liners when I am making cupcakes. It is a great way to make them pretty and special for the season, and also just easy to serve and store.
- The easiest way to scoop the batter into the liners is with an ice cream scoop. You get the same amount of batter in each one, and not a lot of spills on your tray.
- You know cupcakes are done when you touch the top and they spring back. You can also use a tooth pick to see if it comes out clean.
- Allow the cupcakes to cool completely before frosting. You can even make them ahead and frost a couple days later. If the cupcakes are still warm, the frosting will melt and just make a big mess.
What Frosting Goes with Pumpkin Cupcakes
A cream cheese frosting is traditional and always works well. Just follow the recipe on these Pumpkin Bars for that version. I like to add a little more flavor, so I added cinnamon to this frosting to make is taste even more like fall. Chocolate and pumpkin go really well together as well, so topping with chocolate ganache would be amazing! The ganache in this Chocolate Chip Pumpkin Cake has the recipe you need for that.
You could even use your favorite vanilla butter cream frosting. It is pretty versatile what you can use.
More Pumpkin Recipes You’ll Love
- Pumpkin Dump Cake – can’t get much easier than this!
- Pumpkin Coffee Cake – perfect for fall brunch
- Pumpkin Bread – a staple every fall
- Pumpkin Chocolate Chip Muffins – the perfect way to start the day!
Pumpkin Spice Cupcakes
Pumpkin Spice Cupcakes - Tender pumpkin cupcakes with a cinnamon flavored cream cheese frosting
Ingredients
Cupcakes:
- 2 2/3 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon 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 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 1 Tablespoon milk, if needed
Instructions
- Preheat oven to 350 degrees. Prepare cupcake pans, makes approximately 30 cupcakes.
- To make the cupcakes:Combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together. Set aside.
- In the bowl for an electric mixer, blend together the pumpkin, sugar, brown sugar and oil.
- Add the eggs one at a time, beating well after each.
- With the mixer on low, add the flour in slowly, until just combined.
- Fill the cupcake liners about 2/3rd of the way full.
- Bake for about 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
- To make the frosting: Using an electric mixer cream together cream cheese and butter, until smooth.
- Mix in vanilla. Gradually stir in the powdered sugar and cinnamon.
- Beat on medium until smooth. If frosting is too thick add milk to get to desired consistency.
- Frost cooled cupcakes.
Notes
Adapted from Annie's Eats
Nutrition
Serving: 30Servings | Calories: 242kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 312mg | Fiber: 1g | Sugar: 30g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I totally agree that cupcakes are easier to serve than cake. Portion control, LOL! Love this recipe, especially the frosting.
What a perfect dessert for fall! Looking forward to enjoying this sweet treat all season long!
What a flavorful cupcake recipe! I will have to serve these for my daughter’s birthday party this month! Delicious!
I was just looking for something to take to a Halloween party! This is it!
Oh my goodness! I am in heaven! These cupcakes look divine!