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Pumpkin spice cupcakes on a piece or brown parchment paper.
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5 from 1 vote

My Favorite Pumpkin Spice Cupcakes

The fluffiest, most flavorful BEST pumpkin cupcakes topped with the creamiest cream cheese frosting.
Prep Time15 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 -15 cupcakes
Calories: 575kcal
Author: Jessica

Ingredients

Pumpkin Cupcakes

  • 1 ⅔ cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • ¾ cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 cup canned pumpkin puree NOT pumpkin pie filling
  • 2 eggs

Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • ½ cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Line cupcake tins with paper liners, set aside.

For the cupcakes

  • In a large bowl, whisk flour, baking powder, salt and spices together and set aside. Cream the butter with the sugars until light and fluffy, about 3 minutes. Add pumpkin and mix until smooth. Add eggs and beat until fully combined. Slowly add dry ingredients and mix until just incorporated, don’t over mix.
  • Fill cupcake liners ¾ high and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool for 10 minutes in hot pans before transferring to a wire rack to finish.

For the frosting

  • Beat together the cream cheese and butter until completely smooth with no lumps remaining, about 2 minutes. Add in vanilla. Turn your mixer on low and pour in powdered sugar a little bit at a time until smooth. Increase mixer speed to medium and beat frosting until light and fluffy, about 3 minutes. If you would like a thinner frosting, thin out with some cream or milk.

Notes

Storage instructions: Pumpkin cupcakes will stay fresh for up to 6 days stored in an airtight container at room temperature or in the refrigerator.
Freezing instructions: Freeze cooled, unfrosted cupcakes in a resealable, freezer-safe container for up to 3 months. Thaw at room temperature. I recommend making the cream cheese frosting fresh.

Nutrition

Calories: 575kcal | Carbohydrates: 83g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 247mg | Potassium: 128mg | Fiber: 1g | Sugar: 67g | Vitamin A: 4062IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg