Pumpkin Spice Cupcakes with Cream Cheese Frosting

Why You’ll Love This Recipe

I love this recipe because it brings out all the best flavors of autumn in a single bite. The pumpkin puree gives the cupcakes a tender texture, while the spice blend adds warmth and depth. And that cream cheese frosting? It’s silky, sweet, and the perfect contrast to the spiced cake. These cupcakes are easy to make, perfect for sharing, and look just as good as they taste—especially when topped with a sprinkle of cinnamon or a candy pumpkin.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1 cup vegetable oil

• 4 large eggs

• 1 can (15 oz) pumpkin puree

• 1/2 cup milk

For the Cream Cheese Frosting

• 16 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Optional: ground cinnamon for dusting

• Optional: candy pumpkins for garnish

Directions

1. Preheat and Prep
I preheat my oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.

2. Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

3. Mix Wet Ingredients
In a large bowl, I beat together the granulated sugar, brown sugar, and vegetable oil until combined. I add the eggs one at a time, beating well after each, then stir in the pumpkin puree.

4. Combine Batter
I gradually add the dry ingredients to the wet mixture, alternating with the milk and starting and ending with the dry. I mix just until combined—no overmixing here.

5. Bake
I fill each cupcake liner about two-thirds full and bake for 18–22 minutes, or until a toothpick comes out clean. I let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

6. Make the Frosting
While the cupcakes cool, I beat the softened cream cheese and butter until smooth. I gradually add the powdered sugar, then mix in the vanilla and salt, beating until light and fluffy.

7. Frost and Decorate
Once the cupcakes are completely cool, I frost them generously and finish with a dusting of cinnamon or a cute candy pumpkin if I want a little festive flair.

Servings and Timing

• Servings: 24 cupcakes

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Cooling & Frosting Time: 25 minutes

• Total Time: 1 hour

Variations

Here are a few ways I like to change things up:

• Mini Cupcakes: I use mini cupcake pans and reduce the bake time to 10–12 minutes for bite-sized treats.

• Spiced Frosting: A pinch of cinnamon or nutmeg in the frosting adds a fall twist.

• Maple Cream Cheese Frosting: I replace some of the powdered sugar with pure maple syrup for a richer flavor.

• Nuts or Chocolate Chips: I fold in chopped pecans or mini chocolate chips for extra texture.

Storage/Reheating

Room Temperature:
I store the cupcakes (unfrosted or lightly frosted) in an airtight container for up to 3 days.

Refrigerator:
Frosted cupcakes keep well in the fridge for up to 4 days. I let them come to room temperature before serving for the best flavor and texture.

Freezer:
I freeze unfrosted cupcakes for up to 2 months, then thaw and frost fresh when needed.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh pumpkin puree—just make sure it’s well-drained and smooth to match the texture of canned.

Can I make the frosting ahead of time?

Definitely. I store it in the fridge in an airtight container for up to 3 days and re-whip it before using.

What’s the best way to frost these cupcakes?

I like to use a piping bag for a clean, decorative swirl, but spreading the frosting with a knife works just as well.

Can I use less sugar?

Yes, I’ve cut the sugar slightly in both the batter and frosting, but the texture and flavor are best when balanced.

Do these cupcakes need to be refrigerated?

Because of the cream cheese frosting, yes—I store them in the fridge if I’m not serving them within a few hours.

Conclusion

These Pumpkin Spice Cupcakes with Cream Cheese Frosting are everything I love about fall in dessert form. They’re spiced just right, perfectly moist, and topped with a frosting that’s creamy and delicious. Whether I’m baking them for a fall party, Halloween gathering, or just to enjoy with a cup of coffee, they always bring the perfect touch of seasonal sweetness.

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