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Irresistible Pumpkin Spice Cupcakes with Creamy Frosting Recipe

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★★★★★

4.7 from 74 reviews

These irresistible Pumpkin Spice Cupcakes with Creamy Cream Cheese Buttercream are a perfect autumn treat. Moist and flavorful cupcakes infused with warm spices, topped with a rich, smooth frosting, perfect for any cozy occasion or holiday dessert table.

Ingredients

Scale

Pumpkin Spice Cupcake Ingredients

  • 2 cups All Purpose Flour (or gluten-free flour for a gluten-free alternative)
  • 1 cup Granulated Sugar (brown sugar can be used for deeper flavor)
  • 1 cup Pumpkin Puree (100% pure, not pumpkin pie filling)
  • 2 large Eggs (or flax eggs as a vegan substitute)
  • 1/2 cup Extra Virgin Olive Oil (vegetable or melted coconut oil can be substituted)
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Powdered Ginger
  • 1/2 teaspoon Nutmeg

Cream Cheese Buttercream Ingredients

  • 1/2 cup Butter (softened, vegan butter for dairy-free)
  • 8 oz Cream Cheese (softened, lactose-free if needed)
  • 4 cups Confectioners Sugar (sifted)
  • 2 tablespoons Heavy Cream (or milk for lighter alternative)
  • 2 tablespoons Turbinado Sugar (optional topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, powdered ginger, and nutmeg until the mixture is uniform.
  3. Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, eggs, pumpkin puree, olive oil, and vanilla extract until the mixture is thick and creamy.
  4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the cupcakes tender.
  5. Fill Cupcake Liners: Scoop the batter into cupcake liners placed in a muffin tin, filling each about ¾ full for optimal rise.
  6. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  8. Prepare Buttercream Frosting: Beat the softened cream cheese and butter together until smooth using an electric mixer. Gradually add the sifted confectioners sugar, mixing well to avoid lumps.
  9. Add Liquids to Frosting: Stir in vanilla extract and heavy cream, beating for another minute until the frosting is light, airy, and spreadable.
  10. Frost Cupcakes: Pipe or spread the cream cheese buttercream onto the cooled cupcakes evenly.
  11. Optional Topping and Setting: Sprinkle the frosted cupcakes with turbinado sugar for added texture and sweetness, then chill in the refrigerator for at least 30 minutes to let the frosting set firmly.

Notes

  • Substitute all-purpose flour with gluten-free flour to make the cupcakes gluten-free.
  • Use brown sugar instead of granulated sugar for a richer, molasses-like flavor.
  • For a vegan version, substitute eggs with flax eggs and butter/cream cheese with vegan alternatives.
  • Ensure pumpkin puree is 100% pure and not pumpkin pie filling to avoid overly sweet or spiced batter.
  • Do not overmix the batter to keep cupcakes moist and tender.
  • Let cupcakes cool completely before frosting to prevent melting the buttercream.
  • Turbinado sugar topping is optional but adds a delightful crunch and appearance.

Keywords: pumpkin spice cupcakes, cream cheese frosting, fall desserts, autumn cupcakes, pumpkin puree dessert, holiday cupcakes

Find it online: https://mixitwitjoe.com/irresistible-pumpkin-spice-cupcakes-with-creamy-frosting-recipe/