Introduction

These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the epitome of autumn comfort. Moist, tender cupcakes infused with warm spices like cinnamon, nutmeg, and ginger are perfectly complemented by a smooth, tangy cream cheese frosting. Each bite offers the nostalgic flavors of pumpkin pie in an easy-to-eat, portable cupcake form.

Ideal for parties, cozy afternoons, or holiday dessert tables, these cupcakes combine the rich aroma of pumpkin spice with the luscious sweetness of cream cheese frosting. The soft, spiced cake base paired with a creamy, tangy frosting makes them irresistible to both adults and kids alike.

Why I Love This Recipe

I love this recipe because it balances sweet, spiced pumpkin cake with the light tanginess of cream cheese frosting. The cupcakes are incredibly moist thanks to the pumpkin puree, and the spices make each bite fragrant and cozy. The cream cheese frosting is silky, smooth, and slightly tangy, cutting through the sweetness for a perfectly balanced dessert.

This recipe is also versatile, easy to make in batches, and perfect for showcasing seasonal flavors in a fun and festive way.

Why It’s a Must-Try Dish

• Perfect Autumn Flavor: Warm spices and pumpkin make every bite comforting.
• Moist & Tender: Soft cake that’s never dry, even after a day or two.
• Show-Stopping Frosting: Cream cheese frosting adds elegance and tang.
• Party-Friendly: Ideal for Halloween, Thanksgiving, or fall potlucks.
• Easy to Make: Uses simple ingredients you likely already have on hand.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 18–22 minutes
• Frosting & Decorating: 15 minutes
• Total Time: 55–60 minutes

Servings and Nutritional Info

• Servings: 12–14 cupcakes
• Calories: Approximately 320–350 kcal per cupcake (with frosting)

Course & Cuisine

• Course: Dessert / Snack / Party Treat
• Cuisine: American

Ingredients

For the Cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree (canned or fresh)
• ½ cup buttermilk

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2–3 cups powdered sugar (adjust for sweetness)
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Ground cinnamon or pumpkin pie spice for sprinkling
• Mini cinnamon sticks
• Crushed graham crackers

Cooking Directions (Overview)

1. Preheat oven and prepare cupcake pan.
2. Mix dry ingredients; cream butter and sugar.
3. Combine wet and dry ingredients, fold in pumpkin puree.
4. Bake until a toothpick comes out clean.
5. Make cream cheese frosting.
6. Frost cupcakes once cooled and garnish as desired.

Step-by-Step Preparation Method

Step 1: Preheat Oven & Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

Step 3: Cream Butter & Sugar

1. In a large bowl, beat softened butter and sugar together until light and fluffy (2–3 minutes).
2. Beat in eggs one at a time, then vanilla extract.

Step 4: Combine Wet & Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
2. Fold in pumpkin puree until evenly incorporated.

Step 5: Bake the Cupcakes

1. Divide batter evenly among 12 cupcake liners.
2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, until desired sweetness and consistency is reached.
3. Beat in vanilla extract and a pinch of salt.

Step 7: Frost the Cupcakes

1. Once cupcakes are completely cooled, pipe or spread cream cheese frosting on top.
2. Garnish with a sprinkle of cinnamon, pumpkin pie spice, or crushed graham crackers for a festive touch.

How to Serve

• Serve at room temperature for best flavor.
• Perfect alongside a cup of hot cider, coffee, or spiced tea.
• Ideal for fall gatherings, parties, or as a homemade gift treat.

Recipe Tips

• Use Fresh or Canned Pumpkin: Ensure puree is smooth for best texture.
• Don’t Overmix Batter: Keeps cupcakes light and fluffy.
• Cool Completely: Frosting can melt if cupcakes are still warm.
• Piping Tip: Use a large star tip for decorative swirls.
• Spice Adjustments: Add extra ginger or nutmeg for bolder flavor.

Variations

• Chocolate Swirl: Fold ¼ cup melted chocolate into the batter for a marbled effect.
• Nutty Cupcakes: Add ½ cup chopped pecans or walnuts to the batter.
• Maple Cream Cheese Frosting: Replace 1 tsp vanilla with 1 tbsp pure maple syrup.
• Apple-Pumpkin Twist: Fold ½ cup finely diced apples into batter for added texture.
• Mini Cupcakes: Use a mini muffin pan for bite-sized treats; reduce baking time to 12–15 minutes.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Keep frosted cupcakes in the fridge for up to 4 days.
• Freezing: Freeze unfrosted cupcakes in a single layer for up to 2 months. Thaw at room temperature and frost before serving.

Special Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or hand mixer
• Wire cooling rack
• Piping bag and tips (optional)

FAQ

Q1: Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is sweetened and spiced. Use pure pumpkin puree for proper texture and flavor balance.

Q2: Can I make cupcakes ahead of time?
Yes! Bake, cool, and store unfrosted at room temperature for up to 2 days. Frost before serving.

Q3: Can I make frosting lighter?
Yes, reduce powdered sugar slightly or fold in a little whipped cream for a fluffier frosting.

Q4: Can I substitute dairy?
Yes, use non-dairy butter and cream cheese alternatives. Cupcakes may be slightly less rich but still delicious.

Conclusion

Pumpkin Spice Cupcakes with Cream Cheese Frosting are a quintessential fall treat, combining soft, spiced pumpkin cake with rich, tangy frosting. Perfect for gatherings, holidays, or cozy autumn afternoons, these cupcakes are flavorful, festive, and irresistibly comforting. With easy preparation and versatile flavor options, they’ll quickly become a seasonal favorite for family and friends.