Pumpkin Spice Cupcakes With Cream Cheese Frosting
As the weather turns chillier, this pumpkin spice cupcake recipe is the ultimate fall dessert you’ve been craving. Pumpkin spice cupcakes are a staple on our fall baking bucket list, and with so many recipes to try this season, we needed a quick, easy, and irresistibly delicious option for our autumn baking adventures. This recipe delivers, packed with pumpkin pie spice (a blend of cinnamon, nutmeg, ginger, cloves, and allspice), pure pumpkin, and a touch of molasses for a rich, complex sweetness. And let’s not forget the luscious cream cheese frosting—a simple 4-ingredient icing that’s the perfect creamy complement to these spiced cakes. These might just be the best pumpkin cupcakes we’ve ever made!
Ingredients
Pumpkin Spice Cupcakes
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 c. pure pumpkin
- 2 Tbsp. molasses (not blackstrap)
- 1 tsp. pure vanilla extract
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 3/4 c. granulated sugar
- 2 large eggs
Cream Cheese Frosting
- 4 oz. cream cheese, at room temperature
- 2 Tbsp. butter, at room temperature
- 2 c. confectioners' sugar
- 1 tsp. vanilla extract
Instructions
- Heat oven to 350°F. Line 12-cup muffin pan with paper liners.
- In medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, combine pumpkin, molasses, and vanilla.
- In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.
- Divide batter among muffin-pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.
- Make Cream Cheese Frosting: Using electric mixer, beat cream cheese, and butter until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until light and fluffy. To serve, frost cupcakes with Cream Cheese Frosting.
Nutrition
Calories: 335kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1g
Tried this recipe?Let us know how it was!