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Pumpkin Spice Cupcakes with Cream Cheese Frosting

Soft, fluffy pumpkin spice cupcakes topped with creamy, dreamy cream cheese frosting—perfect for fall gatherings, cozy nights, or holiday treats!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cupcakes:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 –4 cups powdered sugar sifted
  • 1 tsp vanilla extract

Method
 

  1. Prep the oven and liners: I preheat my oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step makes cleanup a breeze.
  3. Mix the dry ingredients: In a bowl, I whisk together flour, baking powder, baking soda, salt, and all the warm spices. The aroma already makes the kitchen feel like fall.
  4. Cream the butter and sugar: Using a hand or stand mixer, I beat the butter and sugar until it’s light and fluffy. Then I add the eggs, one at a time, and stir in the vanilla and pumpkin puree until fully combined.
  5. Combine wet and dry ingredients: Gently fold the dry mixture into the wet mixture until just combined. Overmixing can make cupcakes dense, so I stop as soon as I don’t see flour streaks.
  6. Bake to perfection: I fill each cupcake liner about ⅔ full and bake for 20–25 minutes. I always do the toothpick test to ensure they’re perfectly baked. Once done, I let them cool completely before frosting.
  7. Frosting magic: I whip the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla. The frosting should be creamy and spreadable. Using a piping bag makes them look extra special, but a simple knife works perfectly too.

Notes

  • Storage: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Unfrosted cupcakes can be frozen for up to 3 months. Frost after thawing.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.