Enjoy the taste of fall with these easy pumpkin spice cupcakes, topped with a luscious cinnamon cream cheese frosting. Perfectly spiced and wonderfully moist, these cupcakes are a must-bake treat for pumpkin enthusiasts!

I absolutely adore the crisp, refreshing air that autumn brings. There’s something so special about this season—like the chance to enjoy all those comforting, cozy recipes that warm the heart and home. From homemade pumpkin pie and apple cider floats to homemade apple butter, it’s a time of year when my kitchen is filled with the most delightful aromas.

One of my top autumn treats is these scrumptious pumpkin cupcakes. They are a true celebration of fall, bursting with rich pumpkin flavor and topped with a tangy cream cheese frosting that makes them simply irresistible. If you’re a pumpkin lover, these cupcakes will definitely be a favorite!

Tips for Making Easy Pumpkin Cupcakes

Use Room Temperature Ingredients: For the fluffiest cupcakes, make sure your butter, eggs, and cream cheese are at room temperature. This step ensures that your batter mixes evenly and rises beautifully.

Mix Just Right: When combining dry ingredients with wet, stir until just moistened. Overmixing can make the cupcakes dense, while undermixing can leave lumps of flour.

Fill Liners Properly: Use a regular-sized ice cream scoop to fill your cupcake liners about two-thirds full. This helps ensure even baking and perfect cupcake height.

Bake One Tray at a Time: To get the best results, bake only one tray of cupcakes at a time on the center rack. This helps them bake evenly.

Cool Completely Before Icing: It’s tempting to frost the cupcakes right away, but letting them cool completely is key. If you’re in a hurry, cool them in the pan for 10 minutes, then pop them in the freezer for 15 minutes to speed up the process.

Ingredients for the Best Pumpkin Spice Cupcakes

Unsalted Butter: Softened to room temperature for the best texture.

Brown Sugar: Adds a lovely molasses flavor and keeps the cupcakes moist. White sugar can be used, but the result may differ slightly.

All-Purpose Flour: Simple and effective, providing a light and fluffy texture.

Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling.

Buttermilk: Essential for the perfect crumb. If you don’t have buttermilk, mix a tablespoon of lemon juice into a cup of whole milk.

Large Eggs: Ensure they’re at room temperature.

Spices and Leavening Agents: A blend of baking powder, baking soda, pumpkin spice, ground cinnamon, and vanilla extract gives these cupcakes their warm, fall flavor.

Cinnamon Cream Cheese Icing

Cream Cheese: Softened to avoid lumps.

Unsalted Butter: Also softened for a smooth texture.

Powdered Sugar: This dissolves easily and creates a silky frosting.

Vanilla & Cinnamon: For a perfect balance of sweetness and spice.

How to Make Pumpkin Spice Cupcakes

Preheat Oven: Set your oven to 350°F, and make sure the rack is in the center. Line two cupcake pans with high-quality liners.

Mix Ingredients: In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing on low speed between each addition. Then, blend in the pumpkin puree and vanilla.

Combine Dry and Wet Ingredients: Whisk together the dry ingredients in a separate bowl. Add them to the wet mixture alternately with the buttermilk, just until combined.

Fill and Bake: Use an ice cream scoop to fill the liners two-thirds full. Bake one tray at a time for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For the frosting, beat the cream cheese and butter until fluffy, then add the vanilla, cinnamon, and powdered sugar.

Decorate: Pipe the frosting onto the cooled cupcakes using a piping bag or a ziploc bag with the corner cut off.

How to Store Pumpkin Spice Cupcakes

At Room Temperature: Frosted cupcakes can be stored covered at room temperature for up to two hours.

In the Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature before enjoying.

In the Freezer: Store unfrosted cupcakes in an airtight, freezer-safe container for up to three months. Thaw overnight in the refrigerator and frost when ready.

If you try these delicious pumpkin spice cupcakes with their decadent cinnamon cream cheese frosting, I’d love to hear how they turned out! Please leave a comment below, share a five-star review, or tag me on Instagram @therusticelk with your creations!

More Fall Recipes to Try:

• No Churn Apple Pie Ice Cream
• Homemade Pumpkin Donut Holes
• Maple Pumpkin Pie Recipe