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Yields:
20 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
300
By now, the pumpkin spice craze has gone way beyond the classic pumpkin spice latte (and honestly, we’re not mad about it). These pumpkin spice cupcakes are one of our go-to fall desserts once the season begins: they’re full of pumpkin spice, sweet pumpkin flavor, and topped with a simple cream cheese frosting. Whether you go crazy for pumpkin spice or all things pumpkin, these cupcakes should be at the top of your baking list this fall. Here’s everything you need to know:
The frosting for pumpkin spice cupcakes:
These sweet, spiced cupcakes are just begging to be topped with cream cheese frosting for a tangy contrast, but your options don’t stop there. If you prefer buttercream over cream cheese, use our favorite buttercream frosting to decorate these. If you’re looking for more fall vibes, add some cinnamon or maple extract to mix it up a little!
Top tips for making pumpkin spice cupcakes:
— The pumpkin spice. While you can buy pumpkin spice at the store, if you have a full spice cabinet, you can also easily make it yourself with some cinnamon, nutmeg, ginger, cloves, and allspice. Our easy pumpkin pie spice recipe will tell you everything you need to know.
— Can I use fresh pumpkin puree? You could maybe get similar results, but we happen to love the texture and specific pumpkin-packed flavor you get from canned pumpkin for baked desserts like this.
— Mix-ins. Chocolate chips, chopped toasted pecans, or coconut flakes would all be welcome additions to these cupcakes.
Storing leftovers:
Any extra cupcakes will keep covered, at room temp, for a day or two. If you want to keep them for longer, we recommend storing them in the fridge where they will last up to a week.
Made these? Let us know how they went in the comment section below!
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Ingredients
For the cupcakes
- 2 cups
all-purpose flour
- 2 tsp.
- 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.
- 1 tsp.
pure vanilla extract
Pinch kosher salt
Directions
- Step 1Preheat oven to 350° and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.
- Step 2In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.
- Step 3Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely.
- Step 4Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice and beat until no lumps remain, then add vanilla and a pinch of salt.
- Step 5Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.
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