Moist Pumpkin Spice Cupcakes with Classic Cream Cheese Frosting
Bake these incredibly moist pumpkin spice cupcakes for a tender crumb and warm autumn flavors. This recipe includes instructions for a classic, tangy cream cheese frosting, making it the best pumpkin spice cupcakes recipe for your fall gatherings.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon lemon juice)
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and brown sugar. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until just combined.
- Slowly alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until the batter is smooth. Do not overmix to keep the cupcakes fluffy.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until light and fluffy.
- Beat in the vanilla extract and salt. If the frosting is too soft, chill it for 15 minutes before frosting the cooled cupcakes.
- Frost the completely cooled pumpkin spice cupcakes.
Notes
- For extra flavor, add 1 teaspoon of instant espresso powder to the dry ingredients to create a subtle pumpkin spice latte flavor.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- To achieve the most tender pumpkin spice cake texture, measure your flour using the spoon-and-level method.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 50