Fall is the perfect season to indulge in the warm and cozy flavors of pumpkin spice, and these Pumpkin Spice Cupcakes are the ultimate treat to celebrate it. These cupcakes are moist, fluffy, and packed with the aromatic blend of cinnamon, nutmeg, and cloves, paired with the natural sweetness of pumpkin. Topped with a creamy cinnamon cream cheese frosting, they are a delightful balance of sweet and spice. Whether for a holiday gathering or a simple dessert craving, these cupcakes are guaranteed to bring the flavors of autumn to your table.
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tsp pure vanilla extract
- ½ cup milk (or buttermilk for extra richness)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, and mix well. Stir in the pumpkin puree and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about â…” full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and cinnamon. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy.
- Frost and Decorate: Once the cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting. Optionally, sprinkle the tops with a little extra cinnamon or decorate with festive fall-themed sprinkles.
Enjoy these Pumpkin Spice Cupcakes with a warm cup of tea or coffee for a perfect autumnal treat!
