If you’re anything like me and love cozy, comforting treats during fall, you’re going to flip for this Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe. These cupcakes are packed with warm spices and that incredible moist pumpkin texture that makes you want to take another bite, and the cream cheese frosting? Oh, it’s smooth, tangy, and just sweet enough to balance everything out perfectly. Trust me, once you try these, they’ll become your go-to for autumn gatherings or anytime you want a little seasonal magic in dessert form.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The blend of pumpkin spice with tangy cream cheese frosting creates a harmonious flavor you’ll crave all season long.
- Moist and Tender Texture: Thanks to pumpkin puree and careful mixing, these cupcakes stay soft and moist, never dry or heavy.
- Easy to Make at Home: With simple ingredients and straightforward steps, you can whip these up without stress or fancy equipment.
- Family Favorite: My crew goes crazy for these cupcakes, making them a staple for fall parties and quick weekend baking.
Ingredients You’ll Need
Every ingredient in this Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe was chosen to deliver that classic pumpkin flavor with a balanced sweetness. Here’s a quick rundown, plus some tips to get the best results when you shop.
- All-purpose flour: A staple – provides structure but keeps the cupcakes tender when measured and mixed properly.
- Pumpkin pie spice: I like to use fresh or good-quality spice mix for that warm, nostalgic flavor that defines pumpkin desserts.
- Kosher salt: Enhances all the flavors; don’t skip it even if you’re tempted to cut corners.
- Baking powder and baking soda: These leaveners help the cupcakes rise beautifully and stay fluffy.
- Butter (softened): Adds richness and moisture; make sure it’s softened to room temperature for smooth mixing.
- Brown sugar: Gives a deep caramel flavor that complements the pumpkin perfectly.
- Granulated sugar: Balances the sweetness and keeps things light.
- Large eggs: They bind ingredients and add moisture – always use eggs at room temp when possible for better mixing.
- Pure vanilla extract: Adds a subtle sweet depth – don’t use imitation vanilla here.
- Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Cream cheese (softened): Key for that tangy, smooth frosting that everyone loves.
- Powdered sugar: Sweetens the frosting and helps it pipe nicely.
Variations
I’m all about making recipes your own, so I’ve played around a lot with this Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe. Feel free to customize based on what you love or what you’ve got in the pantry!
- Gluten-Free Version: I swapped regular flour for a 1:1 gluten-free flour blend once, and the cupcakes came out just as fluffy and tasty—perfect for gluten-sensitive friends.
- Spice Adjustments: If you love a stronger cinnamon or nutmeg kick, boost those spices by ¼ teaspoon each. My family loves it a bit spicier, so I often do this for a warming punch.
- Maple or Brown Butter Frosting: Try adding a tablespoon of maple syrup or swapping butter for browned butter in the frosting for a nutty twist that’s out of this world.
- Mini Cupcakes: Bake these as minis for party bites — just reduce baking time to about 12-15 minutes, checking for doneness early.
How to Make Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Step 1: Prep and Combine the Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two muffin tins with cupcake liners—this simple step helps ensure even baking and easy cleanup. In a medium bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until evenly combined. This keeps the spice distributed and the leavening active, which gives you those perfectly risen cupcakes.
Step 2: Cream the Butter and Sugars
Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together until the mix is light and fluffy—this usually takes about 3-4 minutes. This step really incorporates air and sets the stage for a tender crumb. Don’t rush it; I’ve found the texture of your cupcakes improves dramatically when you cream properly.
Step 3: Add Eggs, Vanilla, and Pumpkin Puree
Add your eggs one at a time, beating well after each addition to keep the mixture smooth. Then pour in the vanilla extract and pumpkin puree, mixing until just combined. The pumpkin adds moisture and that unmistakable fall flavor, so no skimping here!
Step 4: Incorporate the Dry Ingredients
Pour your dry ingredients over your wet mixture and mix gently until just combined—overmixing can make cupcakes tough, so keep it light and stop as soon as you see no more streaks of flour.
Step 5: Bake and Cool
Fill each cupcake liner about three-quarters full—this gives just enough room for the cupcakes to rise without spilling over. Bake for about 23 minutes, but start checking at 20 by inserting a toothpick in the center. If it comes out clean or with a couple of moist crumbs, they’re ready. Let them cool completely on a wire rack before frosting to avoid melting your cream cheese mix.
Step 6: Make the Cream Cheese Frosting
While the cupcakes cool, whip up your frosting. Beat the softened cream cheese and butter together until smooth. Then add the powdered sugar and pumpkin pie spice; beat well until there are no lumps left. Finish by stirring in vanilla extract and a pinch of kosher salt to brighten that sweetness. This frosting is my absolute favorite part—rich, tangy, and silky.
Step 7: Frost and Enjoy
Transfer the frosting to a piping bag fitted with a large round tip and swirl beautiful mounds onto your cooled cupcakes. If you don’t have a piping bag, a spoon works just fine, too! You’ll find that the frosting holds shape nicely but is easy to spread if you want a more rustic look.
Pro Tips for Making Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
- Room Temperature Ingredients: I always use room temperature butter, eggs, and cream cheese to ensure smooth mixing and a better rise.
- Don’t Overmix the Batter: Mixing until just combined prevents dense cupcakes; a few streaks of flour are okay before baking.
- Test for Doneness Early: Oven temperatures vary, so start checking your cupcakes a few minutes before the suggested time to avoid drying out.
- Frost After Cooling Completely: I learned the hard way that frosting warm cupcakes causes it to melt and slide off—patience pays off here.
How to Serve Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Garnishes
I love adding a little extra to these cupcakes, especially for gatherings. A light dusting of cinnamon or a sprinkle of crushed toasted pecans on top of the frosting adds great texture and an inviting aroma. Sometimes I add a tiny leaf-shaped fondant or edible gold dust for special occasions, and it always impresses guests!
Side Dishes
These cupcakes stand well on their own, but I often serve them alongside a hot cup of chai tea or pumpkin spice latte for a cozy fall vibe. If it’s a party, a simple fresh apple cider or creamy hot chocolate pairs beautifully, balancing that spiced richness.
Creative Ways to Present
For holidays, I sometimes arrange these cupcakes on a tiered stand with autumn leaves and small gourds around the base for a festive centerpiece. Another fun idea is to place each cupcake in a mini clear box tied with burlap ribbon as cute party favors – friends always ask for seconds!
Make Ahead and Storage
Storing Leftovers
Once frosted, store your cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They’re best enjoyed within 3 days. If you’re not frosting right away, un-frosted cupcakes store great at room temp for up to 2 days in a sealed container.
Freezing
I’ve frozen both frosted and unfrosted cupcakes. For frosted ones, pop them in the freezer uncovered for a couple of hours, then wrap tightly in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge and bring to room temp before serving.
Reheating
For unfrosted cupcakes, a quick 10-second zap in the microwave revives that fresh-baked warmth. If frosted, best to serve chilled or at room temp after thawing to maintain frosting texture and flavor. Avoid heating frosted cupcakes directly to keep that creamy consistency intact.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can roast and puree fresh pumpkin, but make sure it’s well-cooked and strained to remove excess water. The texture should be similar to canned puree to avoid watery batter. I like sugar pumpkin or pie pumpkins for this purpose.
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How do I prevent my cream cheese frosting from being runny?
Always use fully softened but not melted cream cheese and butter, and beat them until smooth before adding powdered sugar. If your frosting feels too soft, chill it in the fridge for 20-30 minutes to firm up before piping or spreading.
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Can I make these cupcakes vegan or dairy-free?
Absolutely! Replace butter with a vegan spread and use a dairy-free cream cheese alternative for the frosting. Also, swap eggs for flax eggs or other vegan egg substitutes. The texture might vary slightly, but the flavor remains delightful.
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How long do these cupcakes keep at room temperature?
Unfrosted cupcakes can sit out for up to 2 days in a sealed container. Once frosted, it’s best to refrigerate them to keep the cream cheese frosting fresh and prevent spoilage.
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Can I double the recipe for a larger batch?
Definitely! Just make sure your mixing bowl and baking pans are large enough, and watch your baking time—it might require a few extra minutes. I usually bake larger batches in batches to maintain consistency.
Final Thoughts
This Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe is one of those treats I keep coming back to year after year because it just feels like home in every bite. It’s comforting without being fussy, rich without being overwhelming, and always gets rave reviews from anyone who tries it. Whether you’re baking for friends, family, or just a secret indulgence for yourself, these cupcakes bring autumn straight to your kitchen in the best way possible. I can’t wait for you to try making them and hearing how much you love them too!
Print
Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
- Prep Time: 15 mins
- Cook Time: 23 mins
- Total Time: 1 hr 30 mins
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Spice Cupcakes are moist, flavorful, and perfectly spiced with classic pumpkin pie spices. Topped with a creamy pumpkin spice cream cheese frosting, they make a delightful treat for fall gatherings or any time you crave a cozy, autumn-inspired dessert.
Ingredients
For the cupcakes
- 2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup (1 stick) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can pumpkin puree
For the frosting
- 1 (8-oz.) block cream cheese, softened
- 4 Tbsp. butter, softened
- 3 cups powdered sugar
- 1/2 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- Pinch kosher salt
Instructions
- Preheat and mix dry ingredients: Preheat your oven to 350°F (175°C) and line two muffin tins with cupcake liners. In a medium bowl, whisk together the flour, pumpkin pie spice, kosher salt, baking powder, and baking soda until well combined.
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 5 minutes and helps incorporate air for a tender crumb.
- Add eggs and wet ingredients: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Then add the vanilla extract and canned pumpkin puree, mixing until just combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix using a low speed or folding motion until just combined. Avoid overmixing to keep your cupcakes tender.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. This is important before frosting so the frosting does not melt.
- Make the frosting: While the cupcakes cool, prepare the frosting. Beat the softened cream cheese and butter until smooth using a hand or stand mixer. Add the powdered sugar and pumpkin pie spice, and continue beating until no lumps remain and the mixture is creamy. Then beat in the vanilla and a pinch of kosher salt to balance the sweetness.
- Frost the cupcakes: Transfer the frosting to a piping bag fitted with a large round tip. Swirl the frosting generously onto the cooled cupcakes for a beautiful finish. Serve and enjoy!
Notes
- Ensure the butter, cream cheese, and eggs are at room temperature for better mixing and smoother texture.
- Don’t overmix the batter as this could make the cupcakes dense and chewy rather than light and fluffy.
- If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting, and bring to room temperature before serving for best flavor.
- For gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
