These Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting are the perfect way to celebrate fall! Whip up a batch this weekend – you’ll love them!
Fall has arrived! That means it’s time for big comfy sweaters, changing leaves, and everything pumpkin! Pumpkin spice lattes, pumpkin cookies, pumpkin rolls, and these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting! YAY!
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
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Pin RecipeI just love the colors of fall and the feel of the entire season. And I just might love the food even more! So, today I’m sharing a DELICIOUS recipe for Pumpkin Cupcakes with a Pumpkin Spice Cream Cheese Frosting that is to die for!
I made these little bites of heaven this past weekend when we had company over for dinner and I instantly knew they were share-worthy. They are THAT GOOD.
Pair this Pumpkin Cupcake with my Pumpkin Spice Latte and Two-Ingredient Pumpkin Spice Muffins recipe and you’ve got a very tasty treat! Try them! Make sure to let me know what you think once you do. I bet you’re gonna love them!
Here are a few of my favorite items to use when making cupcakes! I NEVER make cupcakes without these things!
Here’s the recipe for PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING!
Enjoy!!
More Fall Recipes To Enjoy
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
Ingredients
- 3 1/4 cups all-purpose flour – I LOVE White Lilly
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15-ounce can pumpkin purée (not pie filling; about 1 3/4 cups)
- 1 recipe Pumpkin–Cream Cheese Frosting
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners.
- Place the flour, baking powder,spices, baking soda, and salt in a large bowl and whisk to break up any lumps; set aside.
- Place the sugar and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute.
- Turn mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
- Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Do not over mix.
- Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
- Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well).
- Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
- Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks.
- Frost with Pumpkin–Cream Cheese Frosting
Pumpkin Cream Cheese Frosting
Ingredients
- 1 stick of REAL butter – slightly softened
- 1 8 oz block of cream cheese – slightly softened
- 4 cups of powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup pumpkin puree – not pie filling
Instructions
- Place the pumpkin pie spice and powdered sugar in a medium bowl and whisk to combine; set aside.
- Place the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fully combined and smooth, about 1 minute.
- Reduce the speed to low, slowly add the powdered sugar mixture, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Turn the mixer to medium speed, add the pumpkin, and mix until fully incorporated and smooth, about 1 minute. Use immediately. I pipe mine on – but whatever works best for you is fine.
Love this frosting and cupcakes. And the cupcakes were easy to pipe.
I’ve made this twice now and it is an absolute favourite now!
yes, could we sub pumpkin pie spice for the listed spices in the cupcake batter and can this recipe be doubled?
can i use pumpkin pie spice in lieu of the listed spices – cinnamon, cloves, allspice, nutmeg? if so, how much pumpkin pie spice would that convert to?
I made t this afternoon, and they had great texture and taste. However, next time I will cut back the clove and allspice… those two spices overpowered the cinnamon and nutmeg, which I like the taste of more than heavy clove or allspice.
Can we make these without the pumpkin?
Without the pumpkin filling? I don’t think so. I think that the pumpkin gives them the moisture they need. OR you could substitute with applesauce and see how it goes. I’m not sure!
These look divine! I love that you spiced the frosting up a bit! I’m definitely going to have to try them out!
YUM! Those look so good. I bet they’ll be a big seller!