Pumpkin Spice Cupcakes

5 from 2 ratings

Pumpkin Spice Cupcakes

These soft pumpkin cupcakes are packed with warm fall spices and topped with a rich cream cheese frosting. They’re easy to make, full of cozy flavor, and perfect for autumn gatherings or holiday desserts.

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Author Crissy Page

Ingredients

Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
2 1/2 teaspoons pumpkin pie spice
1 cup light-brown sugar packed
1 cup granulated sugar
1 cup unsalted butter 2 sticks
4 large eggs lightly beaten
1 can pumpkin 15 oz. (not pumpkin pie filling)

Frosting

8 oz. cream cheese softened
1/2 cup butter (1 stick), softened
1 teaspoon vanilla
2-3 cups powdered sugar
Chopped walnuts optional garnish

Instructions

Cupcakes

Preheat the oven to 350°F. Line cupcake pans with paper liners and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Set aside.
In a large mixing bowl, use an electric mixer to beat together the brown sugar, granulated sugar, butter, and eggs until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth. Add the pumpkin and mix just until incorporated.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. These cupcakes don’t rise much, so it’s fine to fill them slightly fuller.
Bake for 20 to 25 minutes, or until the tops spring back when lightly touched. Transfer to a wire rack and allow to cool completely before frosting.

Frosting

In a large bowl, beat the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired creamy consistency. Add more powdered sugar if needed for thicker frosting.

Nutrition