Fall in love with the taste of autumn with our delightful pumpkin spice cupcakes with cream cheese frosting! These moist and flavorful cupcakes are the epitome of seasonal bliss, combining the warm, spiced flavors of pumpkin with a decadent cream cheese frosting that will leave you craving more.
Whether you’re hosting a fall gathering or just want to enjoy a delicious dessert, these cupcakes will be sure to please. So get ready for some serious pumpkin flavor with this scrumptious recipe!
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Why You’ll Love These Pumpkin Spice Cupcakes
These cupcakes are moist and fluffy, with a flavorful pumpkin spice taste. They also have just the right amount of sweetness from the cream cheese frosting, making for an irresistible treat. Plus, they’re so easy to make that even novice bakers can whip up a batch in no time!
Can I Decorate My Pumpkin Spiced Cupcakes Differently?
Yes, you can definitely decorate your pumpkin spiced cupcakes in various ways to make them visually appealing. Consider options such as swirls of cream cheese frosting, cinnamon sugar sprinkles, or even pumpkin-shaped fondant decorations for a festive touch. Get creative and have fun with different toppings, colors, and textures to personalize your cupcakes!
How To Make Pumpkin Spiced Cupcakes
Ingredients for Cupcakes
- ½ cup unsalted butter, softened
- 1 ⅔ granulated sugar
- 6 egg whites
- 2 cups all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tsp pumpkin spice
- 1 ¼ cup milk
- ¼ cup vegetable oil
- 1 – 15 oz can pumpkin puree
Ingredients for Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- ½ tsp salt
- 1 tsp vanilla extract
- 4 cup powdered sugar
Directions:
Preheat the oven to 350 degrees. Place liners in your cupcake pans, set aside.
In the bowl of a stand mixer, cream together the softened butter and the granulated sugar until lighter in color and fluffy looking.
Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Mix again until well combined.
Lastly, add in the all purpose flour and mix very well. Stop the mixer and scrape down the sides when needed and mix again. Mixture should not contain any bumps or lumps.
Using an ice cream scoop or small measuring cup, scoop out enough batter to fill each cupcake cavity about ⅔-¾ full. The batter will rise slightly during bake time.
Bake in the preheated oven for 14-16 minutes or until set and edges are just slightly browned.
Allow to cool completely before attempting to remove from the pan.
To make the frosting: Mix together the softened butter and cream cheese in the bowl of a stand mixer.
Add in the vanilla and salt.
Finally add in the powdered sugar and mix until smooth. Mixture should be stiff peak consistency and creamy.
Transfer a few scoops of frosting to a pastry bag fitted with a large star tip and twist the end to keep the frosting contained.
Gently pipe a dollop of frosting on each cupcake.
Sprinkle with additional pumpkin spice to garnish!
FAQ’s
- We prefer fresh eggs over carton egg whites. Keep the discarded yolk to make creme brulee or custard, if desired.
- Only use pumpkin puree for this recipe – NOT pumpkin pie filling
- We used a pastry bag fitted with a star tip – both of which can be found at local hobby stores or online. In a pinch, you can also use a ziploc bag with the tip cut off.
- If you’d rather less frosting on top, then reduce the portions by half to make a smaller batch of frosting.
Time To Enjoy!
We hope you will enjoy making these delicious pumpkin spice cupcakes! From the moist, fluffy texture to the delightful pumpkin spice flavor and cream cheese frosting, this is one dessert that’s sure to please. We can’t wait to hear how your cupcakes turned out!
Delightful Pumpkin Spice Cupcakes
Ingredients
Cupcakes:
- ½ cups unsalted butter softened
- 1 ⅔ cups granulated sugar
- 6 egg whites
- 2 cups all purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tsp pPumpkin spice
- 1 ¼ cup milk
- ¼ cup vegetable oil
- 1 – 15 oz can of pumpkin puree
Frosting:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- ½ tsp salt
- 1 tsp vanilla extract
- 4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Place liners in your cupcake pans, set aside.
- In the bowl of a stand mixer, cream together the softened butter and the granulated sugar until lighter in color and fluffy looking.
- Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Mix again until well combined.
- Lastly, add in the all purpose flour and mix very well. Stop the mixer and scrape down the sides when needed and mix again. Mixture should not contain any bumps or lumps.
- Using an ice cream scoop or small measuring cup, scoop out enough batter to fill each cupcake cavity about ⅔-¾ full. The batter will rise slightly during bake time.
- Bake in the preheated oven for 14-16 minutes or until set and edges are just slightly browned.
- Allow to cool completely before attempting to remove from the pan.
- To make the frosting: Mix together the softened butter and cream cheese in the bowl of a stand mixer. Add in the vanilla and salt. Finally add in the powdered sugar and mix until smooth. Mixture should be stiff peak consistency and creamy.
- Transfer a few scoops of frosting to a pastry bag fitted with a large star tip and twist the end to keep the frosting contained. Gently pipe a dollop of frosting on each cupcake. Sprinkle with additional pumpkin spice to garnish.
Notes
Nutrition
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