These Pumpkin Spice Cupcakes are soft, fluffy, and oh-so-flavorful! With pumpkin and warm spices like cinnamon and nutmeg, they are perfect for fall.
Don’t forget the cream cheese frosting—it’s a sweet touch that takes these cupcakes to the next level. I can’t resist sneaking one before dinner! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience and consistent flavor. You can also make your own by roasting and pureeing fresh pumpkin, but it takes a bit more time. Avoid pumpkin pie filling as it’s sweetened and spiced differently.
Spices: The traditional mix includes cinnamon, ginger, nutmeg, and cloves. If you’re short on time, pumpkin pie spice can be a great all-in-one substitute! I love using fresh spices for the best aroma.
Butter: Unsalted butter is preferred for better control over salt levels. If you’re looking for a dairy-free option, use a plant-based butter substitute. I’ve tried it with coconut oil too, and it adds a lovely flavor!
Cream Cheese: For the frosting, make sure your cream cheese is softened for easy mixing. If you want to lighten it up, Greek yogurt can work for a tangy twist! Just note the texture will be different.
How Do You Ensure a Fluffy Cupcake?
To achieve soft and fluffy pumpkin cupcakes, the creaming process is essential. When creaming butter and sugar, be patient and blend until light and fluffy—this helps incorporate air into the batter.
- Start by beating softened butter and granulated sugar for about 3-4 minutes.
- Add eggs one at a time; this helps create a stable emulsion.
- When mixing the dry and wet ingredients, do it gradually. Mix until just combined; overmixing can lead to dense cupcakes.
How to Make Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) whole milk
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 to 4 cups (360 – 480g) powdered sugar, sifted
- 1 tsp vanilla extract
- A pinch of ground cinnamon for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 20-22 minutes to bake. After baking, allow an additional 20 minutes for cooling before frosting. In total, you’ll spend about 1 hour preparing and waiting for these fluffy delights!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Grab a 12-cup muffin tin and line it with cupcake liners to make clean-up a breeze.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mixing these dry ingredients first ensures that the spices are evenly distributed throughout the cupcakes.
3. Cream the Butter and Sugar:
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy—about 3-4 minutes. This step is essential for creating a light texture!
4. Add the Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a lovely flavor boost!
5. Incorporate the Pumpkin:
Beat in the pumpkin puree until everything is well combined. The pumpkin is what makes these cupcakes so moist and delicious!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mix into the pumpkin mixture, alternating with the whole milk. Start and finish with the dry ingredients, mixing until just combined—be careful not to overmix!
7. Fill the Muffin Tin:
Evenly distribute the batter among the cupcake liners, filling each about 2/3 full. This gives them room to rise beautifully while baking.
8. Bake the Cupcakes:
Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. The aroma will be heavenly!
9. Cool Down:
Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This step is crucial before frosting!
10. Make the Cream Cheese Frosting:
While the cupcakes cool, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add in the powdered sugar gradually, mixing well to achieve your desired sweetness and consistency.
11. Add Vanilla Extract:
Mix in the vanilla extract until everything is combined evenly in the frosting.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top. Get creative and have fun with it!
13. Garnish and Serve:
For a lovely touch, sprinkle a pinch of ground cinnamon on each frosted cupcake if desired. Serve, and enjoy these festive treats!
These pumpkin spice cupcakes are sure to be a hit with their warm spices and creamy frosting. The delightful swirl of frosting and the optional cinnamon topping make them visually appealing and extra delicious!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it first. Roasting the pumpkin brings out a deep flavor. Just remember to remove the seeds and skin before pureeing!
How Do I Store Leftover Cupcakes?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. Just bring them back to room temperature before enjoying!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Place them individually in airtight containers or freezer bags and store for up to 3 months. Thaw them overnight in the fridge before frosting and serving.
What If I Don’t Have All the Spices?
No worries! If you’re missing any specific spice, you can use store-bought pumpkin pie spice as a substitute, or just adjust according to your taste preferences. The flavor will still be wonderful!
