Description
These Pumpkin Spice Cupcakes are a delightful autumn treat featuring moist pumpkin-flavored cupcakes spiced with warm pumpkin pie seasoning and topped with a smooth, creamy pumpkin spice cream cheese frosting. Perfect for fall gatherings or any cozy occasion.
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 and line two muffin tins with cupcake liners. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, kosher salt, baking powder, and baking soda to combine the dry ingredients evenly.
- Cream butter and sugars, add wet ingredients: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition for even incorporation. Mix in the pure vanilla extract and pumpkin puree until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture and stir until just combined, being careful not to overmix to maintain cupcake tenderness.
- Fill liners and bake: Spoon the batter into the cupcake liners, filling each about three-quarters full. 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 allow cupcakes to cool completely in the pans.
- Make the frosting: While cupcakes cool, prepare the frosting by beating the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add powdered sugar and pumpkin pie spice and continue beating until no lumps remain. Stir in the vanilla extract and a pinch of kosher salt to balance the sweetness.
- Frost the cupcakes: Transfer the frosting to a piping bag fitted with a large round tip. Swirl the frosting generously onto each cooled cupcake for an attractive presentation and delicious finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can substitute the pumpkin pie spice with a mixture of cinnamon, nutmeg, cloves, and ginger if unavailable.
- For dairy-free frosting options, consider using vegan cream cheese and butter substitutes.
- Store frosted cupcakes in the refrigerator for up to 3 days for freshness.
- Room temperature ingredients blend better and provide a smoother batter and frosting.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
