Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe
Sink your teeth into the ultimate fall treat with these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting. Each bite wraps you in cinnamon-spiced coziness, topped with a dreamy swirl of tangy, spiced cream cheese. With their irresistibly moist crumb and the luxurious, fluffy frosting, these cupcakes are a sweet celebration of autumn flavors—perfect for gatherings, gifting, or simply savoring with a mug of coffee on a crisp afternoon.
Ingredients You’ll Need
You won’t need any fussy or fancy ingredients—just a collection of easy pantry staples and a can of pumpkin! Every ingredient has a special part to play in creating the tender texture, vibrant color, and bold, sweetly spiced flavor that make these cupcakes unforgettable.
- All-Purpose Flour: Gives your cupcakes structure as a sturdy, neutral base for all those wonderful fall flavors.
- Baking Powder & Baking Soda: Powers up the rise, so you get tall, fluffy cupcakes with a delightful crumb.
- Salt: A pinch boosts all the other flavors and balances the sweetness beautifully.
- Ground Cinnamon, Nutmeg, Ginger & Cloves: The classic quartet for warm, aromatic pumpkin spice—each adds its own layer of complexity.
- Granulated Sugar: Provides sweetness while keeping the cupcakes soft and light.
- Light Brown Sugar: Adds depth and a subtle hint of molasses richness to the crumb.
- Vegetable Oil: For a moist and tender texture that stays fresh for days.
- Eggs: Bind the batter, add richness, and boost that golden color.
- Canned Pumpkin Purée: The star of the show for color, flavor, and a perfectly soft crumb (make sure it’s pure pumpkin, not pumpkin pie filling).
- Vanilla Extract: Rounds out all the autumn spice with a sweet, mellow finish.
- Cream Cheese (softened): Ensures the frosting is ultra smooth and deliciously tangy.
- Unsalted Butter (softened): Adds silky richness to your frosting and helps it whip up light and fluffy.
- Powdered Sugar: Creates the perfect billowy texture in the frosting and mellows out the tanginess of the cream cheese.
- Pumpkin Pie Spice: A one-and-done blend that brings those classic fall notes right into your frosting.
How to Make Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Step 1: Prep Your Pan and Oven
Start by firing up your oven to 350°F and lining a 12-cup muffin tin with festive cupcake liners. This little bit of prep ensures your cupcakes pop right out with their cute ruffled edges and makes clean-up a breeze!
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step blends all those fragrant spices evenly through the batter, guaranteeing a perfect bite of warmth in every cupcake.
Step 3: Mix Up the Wet Ingredients
In a larger bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is glossy and combined. Add in the eggs, pumpkin purée, and vanilla extract, then mix until the batter is smooth and vibrantly orange—almost like a pumpkin pie in a bowl!
Step 4: Combine Wet and Dry Mixtures
Gradually stir the dry mixture into the wet mixture. Don’t overmix! Gently fold everything together just until there are no more streaks of flour. This keeps your cupcakes extra tender and prevents them from getting dense or tough.
Step 5: Fill and Bake
Scoop the batter evenly into your lined cupcake tin, filling each liner about two-thirds full. Pop them into the oven and bake for 18 to 20 minutes, until each cupcake rises tall and a toothpick inserted comes out clean. Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely—resist the urge to frost too soon!
Step 6: Whip Up the Pumpkin Spice Cream Cheese Frosting
While your cupcakes cool, beat together the softened cream cheese and butter until it’s perfectly smooth and fluffy. Gradually add in powdered sugar, then stir in the vanilla and pumpkin pie spice until you have a dreamy, pillowy frosting. You’ll catch a hint of cinnamon and cloves the second you open the bowl!
Step 7: Frost and Finish!
Once the cupcakes are completely cooled, generously swirl or spread the frosting on top. You can use a piping bag for bakery-worthy swirls, or keep it low-key with a spatula for rustic charm. Either way, each cupcake should wear a thick, creamy crown!
How to Serve Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Garnishes
Dress up your Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting with the prettiest little finishing touches. A sprinkle of cinnamon or pumpkin pie spice makes each frosting swirl pop, while a handful of crushed pecans or walnuts adds crunch and a touch of elegance. For a finishing sparkle, try dusting with powdered sugar or even a drizzle of caramel sauce for a little extra wow!
Side Dishes
Pair these cupcakes with a cozy beverage or a simple fruit salad for balance. A hot mug of spiced chai, chai latte, apple cider, or rich coffee brings out the autumnal flavors in every bite. For a lighter touch, a platter of sliced pears, apples, or juicy pomegranate seeds turns your dessert table into a fall feast.
Creative Ways to Present
If you’re serving these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting at a gathering, try arranging them on a rustic wooden board, nestled with mini pumpkins and colorful leaves. You can also pop each cupcake into a patterned paper wrapper and tie with twine for adorable, portable party favors. Or, stack cupcakes high on a tiered stand and let them be your centerpiece!
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting in an airtight container in the fridge. The cream cheese frosting keeps them extra moist, and they’ll stay fresh for up to 3 days. For best results, set cupcakes out at room temperature for about 30 minutes before serving to soften the frosting.
Freezing
If you want to bake ahead, unfrosted cupcakes freeze beautifully! Once cooled, wrap them individually and freeze for up to 2 months. Thaw at room temperature, and then add your freshly whipped Pumpkin Spice Cream Cheese Frosting for the best texture and flavor.
Reheating
Cupcakes are best enjoyed at room temperature, but if yours have been in the fridge, just let them sit out before serving. If you need to soften them quickly, microwave each (unfrosted) cupcake for 10-15 seconds—just enough to revive their pillow-soft freshness. Always frost after reheating for perfect results!
FAQs
Can I use homemade pumpkin purée?
Absolutely! Just make sure your homemade pumpkin purée is well-drained—excess liquid can make the cupcakes too dense. The flavor will be just as delicious, if not more vibrant.
Is there a way to make these cupcakes gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free 1:1 baking flour. Most blends will yield moist and fluffy results that are almost indistinguishable from the classic version.
How do I make the frosting pipeable?
If you’d like a thicker, more pipeable frosting, add powdered sugar one spoonful at a time until the consistency holds gorgeous peaks. Chilling the frosting briefly also helps create beautiful bakery-style swirls.
Can I use pumpkin pie spice in the cupcake batter?
You sure can! Feel free to sub out all the individual spices for 2 teaspoons of pumpkin pie spice for a shortcut with fantastic flavor.
What if I don’t have a piping bag for frosting?
No worries at all. Use a large zip-top bag with the corner snipped off, or just use a small offset spatula or the back of a spoon to swoosh on a generous layer. The rustic look is just as charming!
Final Thoughts
You really can’t go wrong with these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting—they’re the cozy treat that everyone adores, from first bite to last crumb. I hope you give them a go and let the sweet, spiced aroma fill your kitchen. Happy baking!
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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these moist and flavorful Pumpkin Cupcakes topped with a luscious Pumpkin Spice Cream Cheese Frosting. Perfect for fall gatherings or Thanksgiving dessert tables!
Ingredients
Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs, pumpkin purée, and vanilla extract, and mix until smooth.
- Mix batter: Gradually stir the dry ingredients into the wet ingredients until just combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and frost: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the frosting, beat the cream cheese and butter together until smooth and fluffy. Add powdered sugar gradually, then mix in the vanilla extract and pumpkin pie spice. Once cupcakes are completely cool, frost using a piping bag or a knife.
Notes
- For extra flair, top with a sprinkle of cinnamon or crushed pecans.
- Cupcakes can be made a day ahead and stored in an airtight container.
- Store frosted cupcakes in the fridge and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 365
- Sugar: 33g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
