Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe
Indulge in the warm, comforting flavors of fall with this Pumpkin Spice Cupcakes with Cream Cheese Frosting recipe. These moist and tender cupcakes are infused with a medley of autumn spices—cinnamon, ginger, nutmeg, and cloves—perfectly balanced by the rich sweetness of pure pumpkin puree. Topped with a luscious, velvety cream cheese frosting, these cupcakes are as decadent as they are festive. Ideal for Thanksgiving gatherings, Halloween parties, or simply cozy evenings at home, this recipe is easy to follow with just 20 minutes of prep time. Whether you’re a pumpkin spice aficionado or a dessert lover, these cupcakes, featuring a delightful balance of spice and sweetness, are sure to become your seasonal favorite.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.75 teaspoons ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, beating on low speed until incorporated, and then on high speed until light and fluffy.
Mix in the vanilla extract until combined.
Once the cupcakes are completely cool, frost them with the cream cheese frosting using an offset spatula or piping bag.
Optional: Garnish with a sprinkle of cinnamon or pumpkin-shaped candy for a festive touch.
Nutrition Facts
Calories |
5794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 773.0 g | 281% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 581.8 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
