Pumpkin Spice Cupcakes with Cream Cheese Frosting
These pumpkin spice cupcakes with cream cheese frosting are soft, spiced, and topped with rich, fluffy frosting. A festive and flavorful fall dessert perfect for cozy gatherings and seasonal celebrations.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour
- Yield: 24 cupcakes
- Category: Dessert, Cupcakes, Fall Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Spice Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ 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
½ cup milk
For the Cream Cheese Frosting:
16 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon salt
Optional Garnish:
Ground cinnamon, for dusting
Candy pumpkins
Instructions
1. Prep Work
Preheat oven to 350°F (175°C).
Line two 12-cup muffin tins with cupcake liners (makes 24 cupcakes).
2. Mix Dry Ingredients
In a medium bowl, whisk together: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix Wet Ingredients
In a large mixing bowl, beat granulated sugar, brown sugar, and vegetable oil until well blended.
Add eggs one at a time, mixing after each.
Stir in pumpkin puree.
4. Combine & Fill
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Mix until just combined (do not overmix).
Fill each cupcake liner 2/3 full with batter.
5. Bake
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
Beat softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, mixing on low until combined.
Add vanilla extract and salt, then beat until light and fluffy.
7. Frost & Decorate
Once cupcakes are fully cooled, frost generously.
Dust with cinnamon and top with candy pumpkins if desired.
Notes
Soft Frosting: Ensure butter and cream cheese are room temperature for a smooth frosting texture.
Avoid Overmixing: Stir batter just until ingredients are combined to keep cupcakes light.
Storage:
Store in an airtight container at room temp for up to 3 days.
Refrigerate for up to 4 days.
Let come to room temp before serving for best texture.
