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A close-up shot of a perfectly baked, moist pumpkin cupcake before being frosted, showcasing its tender crumb and rich orange color.
FL Recipes

Pumpkin Spice Cupcakes with The Best Cream Cheese Frosting

The ultimate recipe for moist, flavorful pumpkin spice cupcakes topped with a rich and tangy cream cheese frosting. This easy-to-follow guide guarantees a perfect fall dessert every time.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs at room temperature
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 8 oz full-fat block cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 3.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 1 Muffin Tin
  • 1 Electric Mixer
  • 2 Mixing Bowls
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Method
 

Pumpkin Cupcakes
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Do not overmix.
  5. Divide batter evenly among the liners, filling each about 2/3 full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
  1. In a large bowl using a hand or stand mixer, beat the softened cream cheese and butter on medium-high speed until creamy, about 2 minutes.
  2. With the mixer on low, gradually add the powdered sugar, then the vanilla and salt. Mix until combined.
  3. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Do not overbeat.
  4. Once cupcakes are completely cool, frost as desired.

Nutrition

Calories: 410kcalProtein: 4gFat: 22gFiber: 2g

Notes

Ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature for the best results.
Do not use pumpkin pie filling; this recipe requires 100% pure pumpkin puree.
Store cupcakes in an airtight container in the refrigerator for up to 4 days.
Keyword fall baking,pumpkin cupcakes,pumpkin spice cupcakes

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