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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of pumpkin spice cupcakes with creamy frosting and a sprinkle of spice on a wire rack.
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Moist and warmly spiced pumpkin cupcakes topped with a smooth cream cheese frosting. Perfect for fall holidays and gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2–4 tablespoons milk

Instructions

  1. Preheat your 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 soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Beat in the vanilla extract. Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.
  12. Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula.

Notes

  • For a bakery-style swirl, use a piping bag fitted with a large star tip.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • You can freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature and frost as directed.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

Nutrition

Find it online: https://carlacooking.com/pumpkin-spice-cupcakes-with-cream-cheese-frosting/