These Pumpkin Spice Cupcakes are a warm hug in dessert form! Packed with cozy pumpkin and sweet spices, they’re perfect for fall.
The best part? The cream cheese frosting on top makes each bite even more delightful. I can’t resist sneaking an extra one—they’re just too good! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cupcakes. If you need a gluten-free option, you can substitute with a 1:1 gluten-free baking blend. It may slightly change the texture, but it should still work well!
Canned Pumpkin Puree: This adds moisture and rich flavor. You can use homemade pumpkin puree if you have it, or try butternut squash puree as an alternative for a different twist.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives that autumn flavor. If you don’t have all the spices, just use pumpkin pie spice mix—about 2 teaspoons—works perfectly!
Cream Cheese: Essential for the frosting’s tangy flavor. If you’re looking for a lighter option, you could try Greek yogurt or whipped mascarpone, though it will change the flavor a bit.
How Do I Ensure My Cupcakes Are Fluffy and Moist?
Getting the right texture for your pumpkin spice cupcakes is key! Here’s how to achieve that fluffy and moist result:
- Make sure your butter is soft, but not melted. This helps create a nice fluffy batter.
- Don’t overmix once you add the dry ingredients. Mixing just until combined keeps the batter light.
- When measuring flour, scoop it gently into the measuring cup and level it off with a knife. Avoid packing it down.
- Let the cupcakes cool completely before frosting. This prevents the frosting from melting off and ensures a nice presentation.
How to Make Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For The Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 20-25 minutes to bake. After baking, you’ll need to allow a bit of time for the cupcakes to cool completely before frosting them, which may take around 30 minutes. So, plan for a total of about 1 hour, 10 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly. While the oven is warming up, line a 12-cup muffin tin with cupcake liners. This makes for easy release and cleanup!
2. Mix the Dry Ingredients:
In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk them together until they are well combined. This will allow your spices to be evenly distributed throughout the cupcakes!
3. Cream the Butter and Sugar:
In a large mixing bowl, begin by beating the softened butter with the granulated sugar. Use an electric mixer on medium speed until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step gives your cupcakes a nice light texture.
4. Add the Egg and Vanilla:
Next, add in the egg and the vanilla extract to the butter-sugar mixture. Beat well until everything is nicely incorporated. Don’t worry if the mixture appears a bit curdled; it will come together when you add the pumpkin!
5. Incorporate the Pumpkin:
Mix in the canned pumpkin puree until fully blended. This will not only add flavor but also moisture to your cupcakes!
6. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is just combined. Be careful not to overmix as this can result in dense cupcakes.
7. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about 2/3 full. This gives them enough room to rise while baking.
8. Bake the Cupcakes:
Place the muffin tin in your preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. Make sure to keep an eye on them in the last few minutes to avoid overbaking.
9. Cool the Cupcakes:
Once baked, let the cupcakes cool in the pan for about 5 minutes. After that, transfer them carefully to a wire rack to cool completely before frosting—this should take about 30 minutes.
10. Prepare the Cream Cheese Frosting:
While your cupcakes cool, it’s time to whip up the frosting! Beat the softened cream cheese and butter together in a bowl until smooth and creamy. Then, slowly add in the powdered sugar and vanilla, mixing until fluffy and well-blended.
11. Frost the Cupcakes:
Once the cupcakes are completely cool, use a piping bag or a knife to spread the cream cheese frosting on top. Feel free to get creative with your frosting technique!
12. Garnish and Serve:
If desired, sprinkle a little ground cinnamon on top of the frosting for a lovely touch. Now, serve these delightful pumpkin spice cupcakes and enjoy them with a cup of tea or coffee. They’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, you’ll need to roast it first. Cut it in half, remove the seeds, and roast it at 400°F (200°C) for about 45-60 minutes until tender. Then, scoop out the flesh and puree it until smooth. It should yield about 1 cup for this recipe!
Can I Make These Cupcakes Ahead of Time?
Definitely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. If you want to frost them later, store the unfrosted cupcakes in the container and keep the frosting refrigerated until you’re ready to serve.
How Do I Store Leftover Cupcakes?
Keep any leftover cupcakes in an airtight container at room temperature for up to 3-4 days. If you frosted them with cream cheese frosting, it’s best to refrigerate them to keep the frosting fresh, which will last about 3 days in the fridge.
Can I Freeze These Cupcakes?
Yes, you can! To freeze, wrap the cupcakes (unfrosted) individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored for up to 3 months. When ready to enjoy, let them thaw in the fridge overnight, then frost before serving!
