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Pumpkin Spice Cupcakes Recipe

These Pumpkin Spice Cupcakes are the definition of fall baking: soft, spiced, and topped with rich cream cheese frosting. Easy to make and even easier to love.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2/3 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 tsp vanilla extract

For the cream cheese frosting:

  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • In another bowl, whisk sugars, eggs, oil, pumpkin, milk, and vanilla until smooth.
  • Add dry ingredients to wet and stir until just combined.
  • Divide batter evenly among cupcake liners.
  • Bake for 18–20 minutes or until a toothpick comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  • For frosting, beat cream cheese and butter until smooth.
  • Add powdered sugar and vanilla, and beat until creamy.
  • Pipe or spread frosting onto cooled cupcakes.

Notes

  • Don’t overmix the batter; it keeps cupcakes light.
  • Use canned pumpkin, not pumpkin pie filling.
  • Let cupcakes cool fully before frosting.
  • Store frosted cupcakes in the fridge for up to 3 days.