Spiced Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Introduction

These spiced pumpkin cupcakes are a perfect fall treat, bursting with warm spices and a moist texture. Topped with a creamy, tangy cream cheese frosting, they make an irresistible dessert for any occasion.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 cup canned pumpkin purée
• 1 teaspoon vanilla extract
• 8 ounces full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners or prepare one tin for baking in two batches.
2. Step 2: In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
3. Step 3: In a medium bowl, whisk the light brown sugar, vegetable oil, melted unsalted butter, room temperature eggs, pumpkin purée, and vanilla extract until smooth and uniform.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently fold using a rubber spatula until just combined. A few small lumps are fine—avoid overmixing.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Step 6: Remove tins from the oven and let cupcakes cool in the tins for 5-10 minutes. Transfer to a wire rack and cool completely, at least 1-2 hours, before frosting.
7. Step 7: To make the frosting, beat the softened cream cheese and softened unsalted butter in a large bowl on medium speed until smooth and fluffy, about 2-3 minutes.
8. Step 8: Gradually add the sifted powdered sugar on low speed until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add vanilla extract and a pinch of salt, then beat for 30 seconds more.
9. Step 9: Once cupcakes are completely cool, frost them using a piping bag with a star tip or an offset spatula. Optionally, garnish with a dusting of cinnamon, pumpkin pie spice, or chopped toasted nuts.
10. Step 10: Serve immediately, or store leftover frosted cupcakes in an airtight container in the refrigerator for 3-4 days. Let them come closer to room temperature before serving for the best texture.

Tips & Variations

• For extra moisture, try adding a tablespoon of sour cream or Greek yogurt to the batter.
• Substitute the vegetable oil with melted coconut oil for a subtle tropical twist.
• Use a combination of pumpkin pie spice instead of individual spices for simplicity.
• Top your cupcakes with toasted pecans or walnuts for added crunch.
• If you prefer a lighter frosting, reduce the powdered sugar slightly or add a splash of milk.

Storage

Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days to keep the cream cheese frosting fresh. Before serving, allow them to sit at room temperature for about 20-30 minutes so the frosting softens and the cupcakes regain their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for best results.

Can I freeze these cupcakes?

Absolutely. Freeze baked and cooled cupcakes without frosting in a sealed container for up to 2 months. Thaw at room temperature, then frost before serving. Frosted cupcakes can also be frozen but may lose some frosting texture upon thawing.

Spiced Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

Delight in these moist and flavorful Spiced Pumpkin Cupcakes topped with a luscious cream cheese frosting. Perfectly balanced with warm autumn spices and a creamy, tangy frosting, these cupcakes are an ideal seasonal treat for gatherings or cozy evenings.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1/4 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 cup canned pumpkin purée
• 1 teaspoon vanilla extract

Cream Cheese Frosting

• 8 ounces full-fat cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Prepare Oven and Muffin Tins: Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners to ensure easy removal and cleanup.
2. Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until the mixture is uniform in color and texture.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the light brown sugar, vegetable oil, melted unsalted butter, room temperature eggs, pumpkin purée, and vanilla extract until the mixture is smooth and well combined.
4. Mix Batter: Gradually add the wet ingredients to the dry ingredients. Using a rubber spatula, gently fold the batter until just combined, being careful not to overmix. A few small lumps are fine and will help keep the cupcakes tender.
5. Fill Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted in the center comes out clean.
6. Cool Cupcakes: Remove the tins from the oven and allow the cupcakes to cool in the tins for 5-10 minutes. Then transfer them to a wire rack to cool completely, approximately 1-2 hours, before frosting.
7. Prepare Cream Cheese Frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and softened butter together on medium speed until smooth and fluffy, about 2-3 minutes.
8. Finish Frosting: Slowly add the sifted powdered sugar while mixing on low speed until incorporated. Increase the speed to medium-high and beat the frosting for 2-3 minutes until light and airy. Add vanilla extract and a pinch of salt, then beat for another 30 seconds to combine.
9. Assemble and Garnish: When cupcakes are completely cooled, frost them using a piping bag fitted with a star tip or an offset spatula. Optionally, garnish with a dusting of cinnamon, pumpkin pie spice, or chopped toasted nuts for extra texture and flavor.
10. Serve and Store: Serve the cupcakes immediately or store leftover frosted cupcakes in an airtight container in the refrigerator for 3-4 days. Allow refrigerated cupcakes to come closer to room temperature before serving to enjoy the best texture.

Notes

• Do not overmix the batter to keep cupcakes tender and moist.
• Ensure cream cheese and butter are softened to room temperature for smooth frosting.
• For best flavor, use canned pumpkin purée (not pumpkin pie filling).
• Optional garnishes such as cinnamon, pumpkin pie spice, or toasted nuts add a festive touch.
• Store frosted cupcakes refrigerated and bring to room temperature before serving for optimal taste and texture.

Keywords: pumpkin cupcakes, spiced pumpkin cupcakes, cream cheese frosting, fall desserts, pumpkin spice, homemade cupcakes