Delicious pumpkin spice cupcakes paired with a cinnamon cream cheese frosting for the perfect blend of savory and sweet goodness. These are so good, you’ll want to keep them all to yourself.
I’m fall obsessed. It’s a sickness. I’m ready for all the cooler temps, I welcome them with open arms. We’re still experiencing the humid days, but the mornings here have been pleasant as of late. I’m enjoying the frogs and crickets in the late evening without feeling overheated, as well. Fall is just … I love it.
And with fall brings pumpkin. All the pumpkin things you can think of. Food, decor, you name it, there’s a pumpkin variety around somewhere up for the taking. One of my favorite pumpkin indulgences are these pumpkin spice cupcakes. They’re so incredibly good. In fact, they’re so good, you might be craving them like me while we’re still technically in mid-summer. I do not care. They’re good, and it’s pumpkin time whether the calendar says so or not.
These pumpkin spice cupcakes are delicious, moist, and absolutely perfect. I love pumpkin spice, but I don’t like it to be overwhelming, and these aren’t, at all. It’s just the right level of pumpkin spice without it being loud and overbearing. Add in this delicious cinnamon cream cheese frosting and it’s the perfect blend of fall flavored goodness.
One thing I do whenever I make cupcakes or muffins is use an ice cream scoop to transfer the batter to the liners. It fills them up perfectly (about 2/3 full) and makes them all uniform in size so the kids aren’t fighting over who has the bigger cupcake. I have not, however, figured out how to get the same amount of frosting on each one. The kids fight anyway, please, send help.
They don’t fight long, though. Because if they start complaining about the frosting amounts, I’ll just eat them all. Then, then we won’t have any complaints. Well, the bathroom scale may complain. But, it’s fall. I can worry about my bathing suit figure next year. Right? Too many goodies to indulge in right now to worry about the complexities of the bathroom scale reading.
Anyway, enough talking about how incredibly delicious these pumpkin spice cupcakes are. Let’s get to the task at hand.
Tools I used in this recipe
The best pumpkin spice cupcakes you've ever tasted coupled with a delicious cinnamon cream cheese frosting to really take the flavor over the top.
For The Cupcakes
- 3/4 Cup Butter, softened
- 2 1/2 Cups Sugar
- 3 Eggs, room temp
- 15 OZ Pumpkin Puree
- 2 1/3 Cups All Purpose Flour
- 1/2 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 3/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Ginger
- 1 Cup Buttermilk
For The Frosting
- 8 OZ Cream Cheese, softened
- 1/2 Cup Butter, softened
- 4 Cups Powdered Sugar
- 1 teaspoon Vanilla
- 2 teaspoons Ground Cinnamon
For the Cupcakes
- Preheat your oven to 350.
- While the oven is preheating, in a stand mixer fitted with the paddle attachment combine butter and sugar over medium high speed until the mixture is fluffy.
- Add eggs, one at a time, mixing completely at low speed in between each egg.
- Add pumpkin and mix over medium speed until well incorporated.
- In a separate bowl, combine dry ingredients and mix them well.
- Slowly add dry ingredients, alternating with buttermilk, to pumpkin mixture over medium speed until everything is well incorporated.
- Using a standard ice cream scoop, fill cup lined muffin tin with one full scoop per cup. This recipe will make two muffin tins full (24).
- Bake at 350 20 to 25 minutes, or until toothpick inserted in center of middle cupcake comes out clean.
- Cool on wire rack for about 10 minutes before removing from pan to cool completely. Frost after they are completely cooled.
For the Frosting
- Once the cupcakes are completely cooled, you can make your frosting. I prefer it fresh, it seems to be more workable that way.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is fluffy.
- Mix in butter until the entire mixture is light and fluffy.
- Beat in cinnamon and vanilla until well incorporated.
- Beat confectioners sugar 1/4 cup at a time, alternating with a tablespoon of milk until everything is well incorporated and your frosting is easily spreadable.