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Moist Pumpkin Spice Cupcakes with Classic Cream Cheese Frosting

Close-up of a fluffy pumpkin spice cupcake topped with a swirl of cream cheese frosting.
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Make incredibly moist and fluffy pumpkin spice cupcakes topped with rich, tangy cream cheese frosting. This recipe delivers the best fall flavor combination for your next gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 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 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)
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just incorporated.
  5. Slowly pour in the buttermilk. Mix until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting.
  9. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated.
  11. Mix in the vanilla extract and ground cinnamon until the frosting is light and fluffy.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each one.

Notes

  • For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
  • 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 bakery-style tops, use a piping bag fitted with a large star tip for frosting application.

Nutrition

Find it online: https://miameal.com/pumpkin-spice-cupcakes-recipe/