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Bakery Style Pumpkin Spice Cupcakes with Cream Cheese Frosting

Close-up of several pumpkin spice cupcakes topped with creamy white frosting.
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Make party-ready fall cupcakes with tall domes and balanced spice, perfect for bake sales and Thanksgiving dessert tables.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup buttermilk
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 2–4 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter until smooth.
  11. Beat in the vanilla extract. Gradually add the powdered sugar, mixing until combined.
  12. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  13. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

  • For taller domes, fill cupcake liners about three-quarters full and bake at a slightly higher temperature (375°F or 190°C) for a shorter time, checking for doneness frequently.
  • Ensure your pumpkin puree is plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • For a stronger spice flavor, you can add an extra teaspoon of pumpkin pie spice to the dry ingredients.
  • Buttermilk can be substituted by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Nutrition

Find it online: https://delishcraze.com/pumpkin-spice-cupcakes-with-cream-cheese-frosting/