The MOST soft and moist pumpkin spice cupcake recipe you’ll find. The tangy cream cheese frosting is the perfect addition to these spiced cupcakes. Perfect for the fall baking season! Everyone will enjoy these Pumpkin Spiced Cupcakes with Cream Cheese Frosting!!!
It’s Pumpkin Spice season!!! Time for all the mouthwatering warm-spiced baked goods! This is without a doubt my favorite Pumpkin Spice Cupcake recipe. These cupcakes have such an incredible soft and moist crumb, everything I want in a cupcake. It would not be complete without the tangy cream cheese frosting. The warm pumpkin spices and the tangy, sweet cream cheese are absolute perfection! Definitely give these Pumpkin Spice Cupcakes with Cream Cheese Frosting a try!
CAN I MAKE MY OWN PUMPKIN PURÉE?
Absolutely! It’s very easy to make your own pumpkin purée. Canned pumpkin is the same thing as pumpkin purée. I almost always use the canned pumpkin purée because there are no additives or preservatives. Be careful not to buy canned Pumpkin Pie Filling. It is not the same because it is flavored with spices and sugar. Canned Pumpkin Purée should only have pumpkin listed in the ingredients. The kind of pumpkins you should choose to make pumpkin purée are sugar pumpkins. They are the little round ones, not the big pumpkins used to carve Jack O’ Lanterns for Halloween. Although the large pumpkins would work, except the purée would be a little more watery.
TWO WAYS TO MAKE PUMPKIN PURÉE: (5 POUNDS PUMPKIN=2 CUPS PURÉE)
- STEAMING OR BOILING:
- Trim off the stem, remove seeds, and membranes.
- Cut the pumpkin into large cubes and trim off the skin.
- Fill a large stockpot with water and a steamer basket.
- Add cubed pumpkin and cover with a lid.
- Steam for 20-30 minutes, until pumpkin can be pierced easily with a paring knife.
- Drain well.
- Transfer steamed pumpkin to a food processor and purée until smooth.
- ROASTING:
- Preheat the oven to 400°F (200°C).
- Slice the pumpkin in half lengthwise.
- Scoop out all the stringy membranes and seeds.
- Lay pumpkin halves flesh side down on a silicone mat or parchment-lined baking sheet with a rim.
- Bake for 35-40 minutes or until a paring knife inserted goes in easily and pumpkin is tender.
- Cool pumpkin and peel off the skin.
- Transfer pumpkin to a food processor.
- Blend until smooth.
- Store in an air tight container for up to 2 weeks.
INGREDIENTS TO MAKE PUMPKIN SPICE CUPCAKES
- Light brown sugar
- Canola or vegetable oil
- Eggs
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground cloves
- Ground ginger
- Ground nutmeg
- Canned pumpkin purée
- INGREDIENTS TO MAKE CREAM CHEESE FROSTING
- Cream cheese, room temperature
- Unsalted butter, room temperature
- Powdered sugar
- Pure vanilla extract
HOW TO MAKE PUMPKIN SPICE CUPCAKES
- Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners.
- In a stand mixer or large bowl with a handheld mixer, mix together the brown sugar, oil, eggs, and vanilla extract, until smooth and just combined.
- In a separate medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Add the pumpkin purée and mix until just combined.
- Fill each cupcake liner ¾ full.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes from the oven and leave in pan for 5 minutes to cool.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
HOW TO MAKE CREAM CHEESE FROSTING
- In a stand mixer or a medium-size bowl with a handheld mixer, combine softened cream cheese and softened butter; mix until smooth.
- Using a rubber spatula, scrape the sides of the bowl.
- Add 2 cups powdered sugar and vanilla extract; mix until combined.
- Add the remaining 2 cups powdered sugar and mix until smooth.
- Scrape the sides and bottom of the bowl; mix to combine.
HOW TO ASSEMBLE THE PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
- Using the piping tip of your choice and a piping bag, fill the piping bag with the frosting.
- Frost each pumpkin cupcake with the cream cheese frosting.
- Refrigerate until ready to serve for up to 4 days.
OTHER RECIPES TO TRY:
- Pumpkin Bread
- Pumpkin Waffles
- Hershey’s Chocolate Cake
- Chocolate Whipped Cream Frosting
- Chocolate Mousse
- Apple-Pear Crisp
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Ingredients
Pumpkin Cupcakes:
- 1 cup (144g) light brown sugar
- ½ cup canola or vegetable oil
- 2 eggs
- 1 tsp pure vanilla extract
- 1 ¼ cups (163g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup (233g) canned pumpkin purée
Cream Cheese Frosting:
- 8 oz (226g) cream cheese, room temperature
- 6 Tbsp (85g) unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tsps pure vanilla extract
Instructions
- Pumpkin Cupcakes: Preheat the oven to 350°F and line a cupcake pan with 12 cupcake liners. In a stand mixer or large bowl with a handheld mixer, mix together the brown sugar, oil, eggs, and vanilla extract, until smooth and just combined.
- In a separate medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix until smooth. Add the pumpkin purée and mix until just combined. Fill each cupcake liner ¾ full.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the oven and leave in pan for 5 minutes to cool. Transfer the cupcakes to a wire rack to cool completely before frosting.
- Cream Cheese Frosting: In a stand mixer or a medium-size bowl with a handheld mixer, combine softened cream cheese and softened butter; mix until smooth. Using a rubber spatula, scrape the sides of the bowl.
- Add 2 cups powdered sugar and vanilla extract; mix until combined. Add the remaining 2 cups powdered sugar and mix until smooth. Scrape the sides and bottom of the bowl; mix to combine.
- Assemble Cupcakes: Using the piping tip of your choice and a piping bag, fill the piping bag with the frosting. Frost each pumpkin cupcake with the cream cheese frosting. Refrigerate until ready to serve for up to 4 days.
