Pumpkin Spice Cupcakes with Cream Cheese Frosting
What better way to bring about more fall flavors than to make pumpkin spice cupcakes. I know, you’re thinking, “Do we really need another thing pumpkin spice”? Yes, yes you do… especially these pumpkin spice cupcakes. A light, airy, moist cupcake with the classic flavor of pumpkin spice, topped with a hearty swirl of cream cheese frosting, and dusted with cinnamon. So yeah, you need these cupcakes in your life.
I have been making these cupcakes for years, they are absolutely a top favorite of my family and friends. They have been made for weddings, work gatherings, and so many other special occasions. When I was working out of the home, I had coworkers who would drive across town and customers who would intentionally stop by, just to get one of these cupcakes. I have had people tell me they don’t care for pumpkin and/or cream cheese frosting.. but they’re willing to try it after they hear others raving about how good they are, it is no surprise that they change their mind after trying one for themselves!
Disclaimer: If you make these pumpkin spice cupcakes and share them with others, be prepared that it will be expected required of you to prepare these at least annually… if not more by your friends, family, and coworkers. Can’t say I didn’t warn you!
Equipment & Tools
Mixing Bowl: You will need a medium mixing bowl to mix the dry ingredients together, you will need a large second mixing bowl if you choose to not use a stand mixer.
Stand Mixer: Using a stand mixer isn’t a requirement, you could just as easily use a mixing bowl with a whisk or hand mixer.
Spatula: This will be used to scrape down the sides of the bowl to make sure all the ingredients are incorporated.
Cupcake Liners: We will need twenty-four liners for this recipe, feel free to use themed cupcake liners to make it more festive or silicone liners if you want a reusable option. Though I wouldn’t recommend using reusable ones if you’ll be sharing these with others, it’s easier to just use disposable ones.
Cupcake Tin: To hold the cupcake liners we will need a cupcake tin!
Cookie Scoop: A cookie scoop makes it easier to scoop and distribute the cupcake batter evenly among the cups. I have found using a 3 Tbsp / 50 mm scoop is just the right size.
Mesh Strainer: To make sure our frosting will be smooth and not lumpy, we will need to make sure to sift our powdered sugar.
Piping Bag: A disposable or reusable piping bag will make it easier to pipe frosting onto the cupcakes.
Piping Tip: I like to use a 1M piping tip when piping frosting onto cupcakes, other tips could be used but I’d recommend it being a large tip. I love this cupcake decorating kit for those who are just starting out since it has other great tip options and a few disposable bags.
Ingredients Needed
Flour: We will be using all-purpose flour in this recipe.
Baking Soda: This reacts with the buttermilk and helps the cupcakes rise.
Baking Powder: This is used to also help with leavening.
Cinnamon: We will be using cinnamon both in the cupcakes and as garnish on top of the frosting.
Nutmeg: Nutmeg brings a bit of warmth and flavor that pairs well with the other spices to give the classic pumpkin spice flavor.
Cloves: Clove is another warm spice that pairs well with the other spices to add a bit of sweetness.
Salt: Used to enhance the flavors of the cupcakes and frosting.
Pumpkin Puree: This is the main flavor of the cupcakes, of course! If you plan to purchase this, you will want to make sure that this is 100% pumpkin and not pumpkin pie mix. We want just the pumpkin puree, without any added ingredients as we will season it ourselves.
Sugar: We will use some granulated sugar to sweeten the cupcakes.
Brown Sugar: To add additional sweetness and flavors, brown sugar is used. In this recipe, we use light brown sugar, but feel free to give dark brown sugar a try!
Vegetable Oil: Oil brings moisture to the cupcakes and ensures they’ll stay moist after baking.
Buttermilk: In this recipe, we use cultured buttermilk, which brings moisture to the cupcakes as well as flavor and reacts with baking soda to help with leavening.
Eggs: Eggs add richness and help with leavening.
Cream Cheese Frosting
Butter: We will use butter along with cream cheese for our frosting base. In this recipe we will use unsalted butter, you can use salted but will just need to omit the added salt in the frosting. Store-bought or homemade butter will work in this recipe.
Cream Cheese: We can’t have cream cheese frosting without the cream cheese. Either regular or reduced-fat cream cheese works.
Vanilla Extract: Vanilla helps flavor the cream cheese frosting. This recipe is perfect to use homemade vanilla extract in, check out our recipe if you haven’t tried making your own! Vanilla bean paste is also exceptional to use.
Powdered Sugar: We will use powdered sugar to add sweetness and structure to the frosting so it is stiff enough to pipe onto the cupcakes without melting. I prefer to have my cream cheese frosting not super strong with cream cheese flavor, the powdered sugar helps to tone down the tanginess of the cream cheese.
How to Make Pumpkin Spice Cupcakes with Cream Cheese Frosting
Preheat: Preheat the oven to 350℉ / 175℃. Line cupcake pan(s) with liners.
Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir together and set aside.
Mix Wet Ingredients: To the bowl of a stand mixer fitted with a paddle attachment, add the pumpkin, granulated sugar, brown sugar, buttermilk, and oil. Mix to combine.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Dry Ingredients: With the mixture on LOW speed, add the flour mixture in two additions, mixing just until incorporated. Do NOT over mix, otherwise, the cupcakes will come out not as moist and will be denser.
Fill Liners: Fill the cupcake liners ⅔ of the way full. It’s best to use a large cookie scoop (3 Tbsp) for ease and to have uniform cupcakes.
Bake: Bake for 18-20 minutes, until a toothpick or knife inserted into the center of a middle cupcake comes out clean.
Cooling: Transfer the pan(s) to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely before frosting, about 1 hour or more.
Cream Cheese FROSTING
Whip: Add cream cheese and butter to a stand mixer fitted with the whisk attachment, and whip together until well combined and smooth.
Add Vanilla and Salt: Add in the vanilla extract and/or vanilla bean paste and salt (omit if using salted butter).
Sift: Sift the powdered sugar then add in one cup at a time until incorporated. Use the highest setting on the mixer and whip for about 5 minutes, you want the frosting to be light and airy.
Pipe Frosting: Transfer to a piping bag and pipe onto the cupcakes.
Garnish (optional): Dust the cupcakes with some ground cinnamon and/or cinnamon sticks.
Serve: Serve immediately or place into the fridge to cool further. My family prefers to eat these cold out of the fridge but they’re perfectly fine at room temperature too. I wouldn’t leave these out at room temperature for more than two hours due to the cream cheese frosting.
Storage: Store the cupcakes in an airtight container and refrigerate for up to 5 days. Any leftover frosting can be stored in the fridge for up to two weeks or frozen for longer storage.
Variations
Below are a few variations, feel free to mix and match between the two or just give one variation a try, let me know if you come up with another great variation!
Caramel Pumpkin Spice: Drizzle caramel sauce over the frosted cupcakes to add some caramel flavor.
Pumpkin Spice Latte: Add 3 Tbsp Espresso powder to the dry ingredients. Then make about ½ a cup of coffee or espresso, and using a basting brush, brush this onto the cupcakes after they come out of the oven. Allow the first coat to soak in before repeating.
FAQ’s
Pumpkin Spice Cupcakes
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Medium Mixing Bowl
- Stand Mixer with paddle and whisk attachments
- Spatula
- 24 Cupcake/Muffin Liners
- Cupcake/Muffin Tin(s)
- Mesh Strainer
- Piping Bag
- Piping Tip (recommend Wilton 1M)
- 3 Tbsp Cookie Scoop
Ingredients
- 2⅔ cups All-purpose flour
- 2 tsp Baking soda
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves
- 1 tsp Fine sea salt
- 15 oz Pumpkin puree (see notes)
- 1 cup Granulated sugar
- 1 cup Light brown sugar , packed
- ½ cup Vegetable oil
- ½ cup Buttermilk , cultured
- 4 large Eggs
Frosting:
- ½ cup Unsalted butter , softened
- 8 oz Cream cheese , softened
- 2 tsp Vanilla extract or Vanilla bean paste (I like to use both)
- ¼ tsp Fine sea salt (omit if using salted butter)
- 1 lb Powdered sugar , sifted (see notes)
Garnish (optional):
- Ground cinnamon , for dusting
- Cinnamon sticks , for decoration
Instructions
- Preheat the oven to 350℉ / 175℃. Line cupcake pan(s) with liners.
Dry Ingredients
- In a medium bowl, combine the 2⅔ cups All-purpose flour, 2 tsp Baking soda, 2 tsp Baking powder, 1 tsp Ground cinnamon, ¼ tsp Ground nutmeg, ¼ tsp Ground cloves, and 1 tsp Fine sea salt. Stir together and set aside.
Wet Ingredients
- To the bowl of a stand mixer fitted with a paddle attachment, add the 15 oz Pumpkin puree, 1 cup Granulated sugar, 1 cup Light brown sugar, ½ cup Vegetable oil and ½ cup Buttermilk. Mix to combine.
- Add the 4 large Eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the dry ingredients in two additions, mixing just until incorporated. Do NOT over mix, otherwise the cupcakes will come out not as moist and will be denser.
- Fill the cupcake liners ⅔ of the way full. It's best to use a large cookie scoop (3 Tbsp) for ease and to have uniform cupcakes.
- Bake for 18-20 minutes, until a toothpick or knife inserted into the center of a middle cupcake comes out clean.
- Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.
- Let cool completely before frosting, about 1 hour or more.
Cream Cheese Frosting
- Add room temperature ½ cup Unsalted butter and 8 oz Cream cheese to a stand mixer fitted with a whisk attachment, whip together until well combined and smooth.
- Add in 2 tsp Vanilla extract and ¼ tsp Fine sea salt(omit if using salted butter).
- Sift 1 lb Powdered sugar then add in one cup at a time until incorporated. Use highest setting on mixer and whip for about 5 minutes, you want the frosting to be light and airy.
- Transfer to a piping bag fitted with a piping tip and pipe onto the cupcakes.
Garnish (optional)
- Dust the cupcakes with some Ground cinnamon and/or insert Cinnamon sticks.
Serve
- Serve immediately or place into the fridge to cool further. My family prefers to eat these cold out of the fridge but they're perfectly fine at room temperature too. I wouldn't leave these out at room temperature for more than two hours due to the cream cheese frosting.
Storage
- Store in an airtight container in the fridge for up to 5 days.
Notes
About the Author
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Best pumpkin cupcakes I have ever tried! That cream cheese frosting is to die for. I’m making these for our family Thanksgiving and I know it will be a hit 🙂
Thank you so much Alex, I’m glad you enjoyed them! Please report back how it goes and what your family thought! Happy Thanksgiving! 😀