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Pumpkin Spice Cupcakes

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Moist and warmly spiced pumpkin cupcakes topped with creamy cinnamon cream cheese frosting—perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp cinnamon (for frosting)
  • 1/2 tsp vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined.
  5. Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
  6. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool completely before frosting.
  8. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla, mixing until creamy.
  9. Pipe or spread the frosting onto the cooled cupcakes.

Notes

  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Add a pinch of extra cinnamon or pumpkin spice for stronger flavor.
  • Store cupcakes in the refrigerator for up to 4 days.
  • For a lighter frosting, reduce powdered sugar slightly.

Nutrition

Keywords: pumpkin spice cupcakes, fall desserts, pumpkin cupcakes, cream cheese frosting

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