These Pumpkin Spice Cupcakes are a fall favorite! They are soft, fluffy, and filled with warm spices that make your taste buds dance with joy.
Top them with creamy frosting, and they become a lovely treat for gatherings or cozy nights at home. I love serving them with hot cocoa—pure autumn bliss!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cupcakes. If you’re gluten-free, try using a gluten-free flour blend. It can work just as well in most cases!
Pumpkin puree: Use canned pumpkin puree for convenience, but you can also cook and puree fresh pumpkin. Just ensure it’s not the sweetened pie filling, or sweetness will be way off!
Pumpkin pie spice: This adds that lovely fall flavor. If you don’t have it, a mix of cinnamon, nutmeg, ginger, and cloves will do the trick. Adjust to taste based on what you like best!
Buttermilk: If you’re out of buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes, and you’re good to go!
Cream cheese: For the frosting, I love using full-fat cream cheese for a rich flavor. If searching for lighter options, reduced-fat cream cheese can work too, just know it might be a bit less creamy.
How Do I Make Sure My Cupcakes Are Moist and Fluffy?
The key to moist and fluffy cupcakes lies in the mixing and baking process. Here’s how to nail it:
- Always start with room temperature butter and eggs to ensure they blend well.
- Avoid overmixing once you add the dry ingredients. Mix until just combined to keep them light.
- Utilize the toothpick test: Insert it in the center; it should come out clean but moist, not dry.
- Let the cupcakes cool completely before frosting. This prevents the frosting from melting and preserves that beautiful shape!
Following these tips will lead you to cupcake perfection, promising a delightful treat for anyone who tries them!
How to Make Pumpkin Spice Cupcakes?
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Ground cinnamon, for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 18-22 minutes to bake. Allow some extra time for cooling before frosting, so overall, you’re looking at about 1 hour from start to finish! Perfect for a cozy baking afternoon!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with cupcake liners to keep your cupcakes nice and neat.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Make sure it’s all mixed up well!
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until it’s light and fluffy, which should take about 2-3 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until combined.
5. Incorporate the Pumpkin:
Gently add the pumpkin puree to the mixture and blend until everything is combined smoothly.
6. Combine Wet and Dry Ingredients:
Now, gradually add your dry ingredients to the pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients. Be careful not to overmix—just stir until everything is combined!
7. Fill the Cupcake Liners:
Evenly divide the batter among your lined cupcake tins. Each liner should be filled about two-thirds of the way full to allow room for rising.
8. Bake Away:
Pop your cupcakes in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Hooray for that delightful baking aroma!
9. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely—no frosting on warm cupcakes!
10. Make the Cream Cheese Frosting:
While the cupcakes cool, let’s make the frosting! In a clean mixing bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
11. Add the Powdered Sugar:
Gradually incorporate the sifted powdered sugar—add one cup at a time, mixing well to create a fluffy consistency. Stir in the vanilla extract for that perfect flavor!
12. Frost the Cupcakes:
Once the cupcakes are completely cool, go ahead and pipe or spread the cream cheese frosting generously on top of each cupcake. You can use a piping bag to make it pretty!
13. Final Touch:
Lightly dust the frosted cupcakes with ground cinnamon to make them look as wonderful as they taste.
14. Serve and Enjoy!
Now it’s time to indulge! Serve these pumpkin spice cupcakes to friends and family, or just treat yourself. They are the perfect cozy snack for any autumn day!
Enjoy every bite of your heartwarming, spice-filled cupcake moment!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just cook it until tender, then puree it until smooth. Aim for an equivalent of 1 cup of fresh puree, making sure it’s not overly watery, as that can affect the texture of your cupcakes.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them, and they should last about a week. Just be sure to bring them back to room temperature before serving for the best flavor!
Can I Freeze These Cupcakes?
Yes, you can freeze the cupcakes! Allow them to cool completely, then wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1/4 cup of milk (any kind) with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5–10 minutes until it thickens slightly, and it’s ready to use!