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Pumpkin spice cupcakes are a delightful way to celebrate the flavors of fall. These moist, fluffy cupcakes are infused with warm spices and topped with a rich cream cheese frosting, making them perfect for gatherings, parties, or a sweet treat at home.
Why You’ll Love This Recipe
These pumpkin spice cupcakes are not only delicious but also easy to make. Their vibrant flavor profile and beautiful presentation will impress your family and friends. Plus, they’re a great way to embrace the cozy vibes of autumn.
- Moist and flavorful cupcakes
- Rich cream cheese frosting
- Perfect for fall gatherings
- Easy to make with simple ingredients
- Great for both kids and adults
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
How to Make Pumpkin Spice Cupcakes with Cream Cheese Frosting
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. Decorate as desired.
Tips for the Best Results
- Ensure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Allow the cupcakes to cool completely before frosting to prevent the icing from melting.
Easy Variations
- Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add a pinch of ground ginger or nutmeg for additional spice depth.
What to Serve With It
- A warm cup of spiced chai or coffee
- Vanilla ice cream for a delightful contrast
- A simple fruit salad for a refreshing side
- Whipped cream for an extra touch of sweetness
Storage and Reheating
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Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. If you want to enjoy them warm, simply microwave for about 10-15 seconds before serving.
Recipe Card
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield/Servings: 12 cupcakes
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice
¾ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. While the cupcakes cool, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
10. Once the cupcakes are completely cool, frost them with the cream cheese frosting using a piping bag or a spatula. Decorate as desired.
Notes:
Ensure your ingredients are at room temperature for the best results.
