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Pumpkin Spice Cupcakes with Spiced Cream Cheese Frosting

Moist pumpkin spice cupcakes topped with fluffy cream cheese frosting. A cozy fall dessert perfect for Thanksgiving, Halloween, or any autumn gathering.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • Cupcake Recipe:
  • Wet Ingredients:
  • 3/4 cup 150 g granulated sugar
  • 1/2 cup 100 g light brown sugar
  • 1/2 cup one stick butter room temp
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup 240 g canned pumpkin puree
  • 1/4 cup 60 ml whole milk, room temp
  • Dry Ingredients:
  • 1 1/2 cup 180 g cake flour
  • 1 tsp 5 g baking soda
  • 1/2 tsp 3 g baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground turmeric
  • Frosting Recipe:
  • 10 tbsp 142 g unsalted butter room temp
  • 8 oz 225 g cream cheese, one stick
  • 1 2/3 cup 200 g powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt

Method
 

  1. Preheat Oven: Preheat oven to 350°F. Line a cupcake pan with liners.
  2. Make the Batter:
  3. In a large bowl, whisk together butter and sugars until light and fluffy.
  4. Add eggs, whisk until smooth.
  5. Mix in vanilla, pumpkin puree, and milk. Set aside.
  6. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice, and turmeric.
  7. Slowly incorporate dry ingredients into the wet mixture until just combined.
  8. Bake:
  9. Fill cupcake liners a little over halfway full.
  10. Bake 25–30 minutes, or until golden brown and a toothpick comes out clean.
  11. Let cupcakes cool completely before frosting.
  12. Make the Frosting:
  13. In a large bowl, beat butter and cream cheese with an electric mixer until smooth.
  14. Add powdered sugar, 1/3 cup at a time, mixing until fully incorporated.
  15. Mix in remaining spices and vanilla. Beat until light and fluffy.
  16. Fill a piping bag fitted with a star tip and set it aside in the fridge to chill.
  17. Frost & Serve:
  18. Pipe frosting onto cooled cupcakes.
  19. Enjoy your pumpkin spice treats! 🎃