Pumpkin Cupcakes Recipe with Cream Cheese Frosting

The smell of our spiced pumpkin cupcakes recipe baking in the oven is hard to beat. They’re moist, deeply flavored with savory pumpkin puree, brown sugar, butter and lots of warm spices like cinnamon, ginger and nutmeg. The moment they cool after baking we slather perfectly smooth cream cheese frosting on top and sprinkle with even more spices.

We Love This Spiced Pumpkin Cupcakes Recipe with Light and Creamy Cream Cheese Frosting

Not only have we fallen in love with these cupcakes, but our family has, too. It doesn’t matter how you eat them – We’ve seen all at once, frosting first and one small bite at a time. We know you’ll love them!

They are very easy to make, too. All you need is a hand blender and a couple of bowls and you can easily makes these at home.

Did you enjoy our Pumpkin Cupcakes Recipe with Perfect Cream Cheese Frosting? If so, we bet you’ll like a few of these:

• Apple Pie Cupcakes Recipe with Video from Inspired Taste
• Pumpkin Cupcakes Recipe with Cream Cheese Frosting from Brown Eyed Baker
• Andes Mint Chocolate Cookies from Inspired Taste
• Pumpkin Cupcakes with Salted Caramel Buttercream from Made in Mel’s Kitchen
• Blueberry Lemon Cheesecake Bars from Inspired Taste

Spiced Pumpkin Cupcakes Recipe with Perfect Cream Cheese Frosting

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

These pumpkin cupcakes are easy to make. For extra flavor, we add lots of spices to the cupcake batter. You can use homemade pumpkin puree for this or buy it from the store. When you look for pumpkin puree, make sure you do not bring home the “pumpkin pie mix” (usually a larger can) and instead buy the can that is “pure pumpkin puree”. We made sure that the frosting recipe below makes enough for piping frosting onto the cupcakes (this usually requires a little more frosting). If you do what we did, which was to spread frosting on top of the cupcakes with a knife, you may have some frosting left over. Also, we use both vanilla extract and almond extract in our frosting recipe. If you only have vanilla and do not want to buy almond extract, the frosting will still be delicious, we just love the extra pop of flavor from the almond. One more note: We use a hand blender to make the cupcake batter and frosting. If you prefer, a stand blender fitted with a paddle attachment will also work.

Created By: Joanne and Adam Gallagher

Serves: 12

Ingredients

Spice Mix

• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Pumpkin Cupcakes

• 1 1/2 cups (195 grams) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, room temperature (1 stick)
• 1 cup (200 grams) brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup solid packed, canned pumpkin puree

Perfect Cream Cheese Frosting

• 1/3 pound (151 grams) cream cheese
• 1/2 cup (113 grams) unsalted butter, room temperature (1 stick)
• 2 cups (130 grams) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon milk

Method

1. Heat oven to 325 degrees F (165 degrees C). Then, line 12 regular size muffin cups with paper or foil cupcake liners.
2. In a small bowl, stir spices (cinnamon, cloves, ground ginger and nutmeg) together.
3. Now, sift the flour, baking powder, baking soda, salt and 2 teaspoons of the spice mix into a medium bowl. Use a whisk to stir it all together then set aside. (There will be some spice mix remaining, this will be used later to decorate the frosted cupcakes).
4. In a large bowl, use a hand blender on medium speed to beat the butter and brown sugar together until blended and fluffy. Add one egg then turn the mixer to low and beat until incorporated. Then, repeat with the second egg.
5. Next, add the vanilla extract and half of the pumpkin puree. Turn the mixer to low and beat until blended. Add about half of the flour mixture then turn the mixer to low and beat until incorporated. (Make sure you occasionally scrape down the sides of the bowl). Then, repeat with the remaining pumpkin puree and flour mixture until everything is incorporated.
6. Fill each muffin cup 3/4 full – the batter should be just enough for 12 cupcakes.
7. Bake pumpkin cupcakes 20 to 26 minutes. (In our oven it takes 23 minutes). To check for doneness, use a toothpick or cake tester and insert into the middle of a cupcake. If it comes out clean, they are done. Another test is to lightly tap the top of a cupcake. If the cupcake springs back, they are done, if an indent remains, they need a little more time. Once baked, let the cupcakes cool completely before frosting.

Perfect Cream Cheese Frosting

1. To make the frosting, use a hand blender to beat cream cheese and the butter until fluffy. Add a third of the powdered sugar, turn the hand blender to low and beat until incorporated. Repeat with another third of powdered sugar, scrap the bowl down then repeat with the final third.
2. Next, add the vanilla extract, almond extract and the milk then use the hand blender on low until frosting is whipped and fluffy.
3. Once the cupcakes have cooled, use a knife or piping bag to top cupcakes. Then, sprinkle a little of the spice mix from earlier on top of each cupcake.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.