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
Scale
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
