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Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

pumpkin spice cupcakes with cream cheese frosting - featured image
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These pumpkin spice cupcakes are tender, moist, and perfectly spiced, topped with a tangy cream cheese frosting. They’re easy to make and perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time, beating well after each. Mix in pumpkin puree, vanilla extract, and buttermilk.
  5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  6. Divide batter evenly among liners, filling each about ¾ full.
  7. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until light and fluffy.
  10. Frost cooled cupcakes with piping bag or spread with a knife. Optionally sprinkle with cinnamon or pumpkin pie spice.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Cupcakes taste even better the next day as flavors meld. For a dairy-free version, use plant-based butter and cream cheese. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin spice cupcakes, cream cheese frosting, fall dessert, pumpkin cupcakes, easy cupcake recipe

Find it online: https://grubella.com/best-pumpkin-spice-cupcakes-with-cream-cheese-frosting/