Imagine the perfect bite of autumn: impossibly moist, warmly spiced, and crowned with a lush swirl of tangy-sweet cream cheese frosting. That’s exactly what you get with this Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe. Each element, from the tender crumb laced with cinnamon and nutmeg, to the dreamy topping with its soft kick of spice, is crafted to make your cozy fall cravings come true—no fuss, just pure, delicious joy in cupcake form.
Ingredients You’ll Need
One of my favorite things about this recipe is how the pantry-friendly ingredients come together to create absolute magic. Every component here—especially those warming spices and the creamy frosting—plays a key role in the finished flavor, aroma, and irresistible look of these cupcakes.
- All-purpose flour: The sturdy base for a light, tender crumb you’ll want to sink your teeth into.
- Baking soda & baking powder: These help the cupcakes rise perfectly for soft, domed tops.
- Salt: Just a bit sharpens the flavors and balances the sweetness beautifully.
- Ground cinnamon, ginger, nutmeg & cloves: This spice squad brings that unmistakable pumpkin spice warmth.
- Granulated sugar & brown sugar: White sugar keeps things light, while brown sugar adds extra moisture and a hint of molasses flavor.
- Vegetable oil: For a soft, moist texture that keeps the crumb plush for days.
- Eggs: These act as the glue, giving structure and extra richness.
- Canned pumpkin puree: The star of the show—use pure pumpkin, not pumpkin pie mix!
- Vanilla extract: Makes every flavor in both cupcake and frosting pop.
- Cream cheese (softened): The key to that dreamy, tangy frosting you’ll want to eat with a spoon.
- Unsalted butter (softened): Adds creamy, rich flavor and helps make the frosting fluffy.
- Powdered sugar: Dissolves seamlessly into the cream cheese for a smooth, perfectly sweet frosting.
- Additional ground cinnamon, nutmeg, ginger (for frosting): Lends a gentle, warming note to the pillow-soft topping.
How to Make Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350°F (175°C), so it’s ready to work its baking magic. Line a standard 12-cup muffin tin with cupcake liners—trust me, nothing beats the convenience and cute factor they add to your finished treats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This step ensures the spices are evenly blended so every cupcake bites back with layers of autumnal spice.
Step 3: Combine the Wet Ingredients
Grab a large bowl and stir together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and 1/2 teaspoon vanilla extract. This mixture should be smooth—the pumpkin and oil will make it gloriously moist and shiny.
Step 4: Bring It All Together
Add your dry mixture to the wet in batches, gently mixing just until everything is incorporated. Don’t over-mix; a light hand keeps your cupcakes tender and airy.
Step 5: Fill and Bake
Evenly divide the batter among the cupcake liners (an ice cream scoop is your best friend here for clean, consistent portions). Bake for 18 to 20 minutes, or until a toothpick comes out clean and the tops spring back when touched gently.
Step 6: Cool Completely
Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely. This patience pays off—if you frost too soon, your lovely swirl will slide right off!
Step 7: Make the Pumpkin Spice Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until completely smooth. Add the powdered sugar, cinnamon, nutmeg, ginger, and remaining vanilla extract. Whip until the frosting is light, fluffy, and flecked with cozy spice.
Step 8: Frost and Enjoy
Dollop or pipe generous swirls of frosting onto each pumpkin cupcake. Sprinkle a little extra cinnamon or some chopped pecans on top if you’re feeling fancy. Now, try not to eat them all in one sitting!
How to Serve Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe
Garnishes
Take your cupcakes up a notch by dusting the tops with a light shower of ground cinnamon, a pinch of nutmeg, or a scattering of chopped toasted pecans. If you have extra pumpkin spice at home, a tiny pinch makes for a gorgeous and fragrant finish.
Side Dishes
Serve these beauties with hot apple cider, strong coffee, or spiced chai for the ultimate fall treat. They also pair well with a simple fruit salad or a scoop of vanilla ice cream for a cool, creamy contrast.
Creative Ways to Present
Turn your Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe into a show-stopping dessert display! Arrange on a rustic wooden board for autumn gatherings, pile high on a cake stand for festive teas, or wrap each one in pretty parchment and twine for edible gifts.
Make Ahead and Storage
Storing Leftovers
Once frosted, these cupcakes will keep beautifully in an airtight container in the refrigerator for up to four days. Just let them sit for a bit at room temperature before serving so the frosting softens up again.
Freezing
You can freeze the Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe without any trouble! Freeze the unfrosted cupcakes tightly wrapped for up to two months. Thaw at room temperature, then frost right before serving for best results.
Reheating
If you prefer a slightly warm cupcake, skip the frosting and pop the unfrosted cakes in the microwave for 10 to 15 seconds. Once heated, add the chilled frosting for the ultimate contrast of warm cake and cool, creamy topping.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is thick and not watery, or the batter might be too loose. Let any excess liquid drain and measure as you would canned pumpkin.
What if I don’t have all the pumpkin spices?
If you’re missing a spice or two, don’t fret. You can still make the Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe delicious—just bump up the cinnamon a bit or add a dash of allspice if you have it.
Can these cupcakes be made gluten-free?
Definitely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture will be slightly different, but the cupcakes will stay lofty and moist.
Why should the cupcakes cool completely before frosting?
Frosting warm cupcakes will cause the gorgeously fluffy cream cheese topping to melt and slide off. Wait until they’re cool so that the swirl holds beautifully.
Can I halve the recipe?
Yes, you can easily halve all the ingredients to make just six cupcakes. Perfect for small gatherings—or just for keeping your pumpkin fix under control!
Final Thoughts
I can’t recommend this Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe enough—each cupcake is pure, spiced bliss and always earns rave reviews from everyone who tries them. Give them a spot in your fall baking lineup, and I promise they’ll become a tradition you look forward to every year!
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Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with these moist and flavorful Pumpkin Cupcakes topped with a luscious Pumpkin Spice Cream Cheese Frosting. Perfect for autumn gatherings or as a festive treat!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the wet ingredients: In a large bowl, combine granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract. Stir until smooth.
- Combine the batter: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Divide the batter among the cupcake liners.
- Bake: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, nutmeg, ginger, and vanilla extract. Beat until light and fluffy.
- Frost the cupcakes: Frost cooled cupcakes and serve.
Notes
- For extra flavor, top with a sprinkle of cinnamon or crushed pecans.
- Make sure the cupcakes are fully cooled before frosting.
- Frosting can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
