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Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

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4.1 from 11 reviews

Delight in these moist and flavorful Pumpkin Spice Cupcakes, perfectly spiced with cinnamon, ginger, nutmeg, and pumpkin pie spice. Topped with a creamy and rich cream cheese frosting, they make an ideal treat for autumn gatherings or any festive occasion.

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 cup light brown sugar (packed)
  • 1 cup granulated sugar
  • 1 cup unsalted butter (2 sticks)
  • 4 large eggs (lightly beaten)
  • 1 can pumpkin (15 oz., not pumpkin pie filling)

Frosting

  • 8 oz. cream cheese (softened)
  • 1/2 cup unsalted butter (1 stick, softened)
  • 1 teaspoon vanilla extract
  • 2-3 cups powdered sugar
  • Chopped walnuts (optional garnish)

Instructions

  1. Prepare Cupcake Pans: Preheat your oven to 350°F (175°C). Line your cupcake pans with paper liners and set them aside for easy cleanup and even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice to evenly distribute the spices and leavening agents.
  3. Cream Sugars and Butter: In a large mixing bowl, use an electric mixer to beat together the light brown sugar, granulated sugar, and 1 cup of unsalted butter until the mixture is smooth and creamy. Add the lightly beaten eggs and mix until fully combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. Fold in the pumpkin puree until just incorporated to maintain moisture and texture.
  5. Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds to three-quarters full since these cupcakes bake with limited rise.
  6. Bake: Place the pans in the oven and bake for 20 to 25 minutes or until the cupcake tops spring back when lightly pressed. This indicates they are fully baked but still moist.
  7. Cool: Remove cupcakes from the oven and transfer them to a wire rack to cool completely before frosting to prevent melting the icing.
  8. Prepare Frosting: In a large bowl, beat the softened cream cheese, softened butter, and vanilla extract together until smooth and creamy. Gradually add 2 to 3 cups of powdered sugar, one cup at a time, mixing well after each addition until you reach the desired thick and spreadable consistency.
  9. Frost Cupcakes: Once the cupcakes have completely cooled, frost them generously with the cream cheese frosting. Optionally, sprinkle chopped walnuts on top for added texture and flavor.

Notes

  • Ensure the cream cheese and butter are softened to room temperature to achieve a smooth, lump-free frosting.
  • Do not overmix the batter after adding dry ingredients to keep cupcakes tender and light.
  • If you prefer a less sweet frosting, start with 2 cups of powdered sugar and add more according to your taste.
  • Use fresh pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Store cupcakes covered in the refrigerator due to the cream cheese frosting and consume within 3-4 days.

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