Pumpkin spice cupcakes are soft, moist, and warmly spiced, topped with a rich, tangy cream cheese frosting that balances out the sweetness perfectly. They’re an easy way to bring fall flavor to a smaller, more shareable format than a full cake, perfect for parties, potlucks, or just a cozy weekend treat.
Why These Cupcakes Turn Out So Moist
Canned pumpkin puree adds a lot of moisture to the batter, while a blend of warm spices — cinnamon, ginger, nutmeg, and cloves — gives these cupcakes that classic pumpkin-spice flavor. The cream cheese frosting on top adds richness and a slight tang that balances the sweetness of the cake.
Ingredients
For the Cupcakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/3 cup milk
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Cream the Butter and Sugar
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla.
4. Combine the Batter
Add the dry ingredients to the pumpkin mixture in two additions, alternating with the milk. Mix just until everything is combined. Avoid overmixing the batter.
5. Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Transfer them to a wire rack and cool completely.
7. Make the Frosting
Beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in vanilla and cinnamon.
Beat until the frosting is fluffy and smooth.
8. Frost the Cupcakes
Once the cupcakes are completely cool, spread or pipe the cream cheese frosting over each one. Finish with a light sprinkle of pumpkin pie spice or cinnamon if desired.
Tips for the Best Pumpkin Spice Cupcakes
- Use pure pumpkin puree, not pumpkin pie filling.
- Make sure the cupcakes are completely cool before frosting them.
- Don’t overmix the batter, as this can make the cupcakes dense.
- For an extra fall flavor, add a small handful of chopped pecans to the batter.
- Store frosted cupcakes in the refrigerator and let them sit at room temperature briefly before serving.
Storage
Store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days, since the cream cheese frosting needs to stay chilled. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Final Thoughts
Pumpkin spice cupcakes are a simple, shareable way to bring cozy fall flavor to any gathering, with a rich cream cheese frosting that perfectly complements the warmly spiced cake underneath. They’re easy enough for a weekend bake but feel special enough for any fall celebration.
