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Pumpkin Spice Cupcakes Recipe

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4.1 from 2 reviews

These easy Pumpkin Spice Cupcakes feature a light, fluffy texture and are bursting with warm pumpkin spice flavors perfect for fall and Thanksgiving. Topped with rich cream cheese frosting, they make an irresistible seasonal treat.

Ingredients

For the Cupcakes:

  • 8 oz cake flour (2 cups) (See note)
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice (See note)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 oz unsalted butter (½ cup), at room temperature
  • 8.75 oz granulated sugar (1 ¼ cups)
  • 2 large eggs
  • 8 fl oz milk (1 cup)
  • 8 oz pumpkin puree (1 cup), not pumpkin pie filling

For the Cream Cheese Frosting:

  • 12 oz cream cheese (1.5 packages), at room temperature
  • 3 oz unsalted butter (6 tbsp), at room temperature
  • 1 tbsp vanilla extract
  • ¼ tsp salt
  • 24 oz powdered sugar (6 cups)

Optional Topping:

  • 1 tbsp ground cinnamon or nutmeg

Instructions

  1. Prepare to bake: Preheat your oven to 350° F (177° C). Line a cupcake or muffin pan with 24 paper liners and set aside.
  2. Combine dry ingredients: In a medium bowl, sift together cake flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. Cream butter and sugar: Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  4. Slowly add eggs: Add eggs one at a time to the creamed butter and sugar, mixing until fully incorporated after each addition.
  5. Alternate adding dry ingredients and milk: With the mixer on low speed, add one-third of the dry ingredients to the mixture, then add one-third of the milk once mostly combined. Repeat alternating addition of dry ingredients and milk until all are incorporated.
  6. Add pumpkin: Fold in the pumpkin puree and mix just until combined. Scrape down the bowl to ensure even mixing.
  7. Fill cupcakes: Scoop batter into prepared liners, filling each about two-thirds full (approximately ¼ cup batter per cupcake).
  8. Bake and cool: Bake for 18-20 minutes until the cupcakes spring back when lightly touched. Let cupcakes cool completely before applying frosting.
  9. Make cream cheese frosting: In a stand mixer with a paddle attachment, beat cream cheese, butter, vanilla extract, and salt until smooth and creamy.
  10. Add powdered sugar: Gradually add powdered sugar, about one cup at a time, until the frosting reaches your desired consistency. Use less for creamier frosting or more for stiffer frosting suitable for piping.
  11. Finish cupcakes: Swirl frosting on cupcakes as desired, then optionally sprinkle with ground cinnamon or nutmeg.
  12. Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Notes

  • If cake flour is unavailable, make your own by sifting 1 ¾ cups (7 oz) all-purpose flour with ¼ cup (1 oz) cornstarch to equal 2 cups (8 oz) cake flour.
  • Make your own pumpkin pie spice by mixing 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp each of nutmeg and allspice. Substitute missing spices with extra cinnamon.
  • Yield varies depending on batter amount per cupcake; typically 20-24 cupcakes.
  • Use a kitchen scale for accurate measurements, especially for baking.

Find it online: https://bitezly.com/pumpkin-spice-cupcakes-recipe/