Description
These Pumpkin Spice Cupcakes are moist, flavorful, and perfectly spiced for the fall season. Topped with a creamy pumpkin spice cream cheese frosting, they make a delightful treat for any occasion. With a tender crumb and rich frosting, these cupcakes combine classic autumn flavors in an irresistible way.
Ingredients
Scale
For the Cupcakes
- 2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 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. pumpkin pie spice
- 1 tsp. pure vanilla extract
- Pinch kosher salt
Instructions
- Preheat and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners. In a medium bowl, whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda to evenly combine the dry ingredients.
- Mix Wet Ingredients and Cream Butter and Sugars: In a large bowl, using a hand mixer or stand mixer, beat the softened butter together with the brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each to incorporate fully.
- Add Pumpkin and Vanilla: Mix in the vanilla extract and pumpkin puree, beating until the batter is smooth and all ingredients are incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, being careful not to overmix to keep the cupcakes light and tender.
- Fill and Bake Cupcakes: Fill each cupcake liner about three-quarters full with the batter. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool completely in the tins before frosting.
- Prepare the Frosting: While the cupcakes are cooling, prepare the frosting by beating the cream cheese and softened butter in a large bowl until smooth using a hand mixer or stand mixer.
- Add Sugar and Spices to Frosting: Gradually add the powdered sugar and pumpkin pie spice to the cream cheese mixture, beating until smooth and free of lumps. Add vanilla extract and a pinch of kosher salt and mix until fully combined.
- Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a large round tip. Pipe swirls of frosting onto each cooled cupcake, decorating as desired.
Notes
- Ensure the butter and cream cheese are softened to room temperature for the best texture in frosting.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
