These fluffy pumpkin spice cupcakes are a warm hug in dessert form! With sweet pumpkin and a blend of cozy spices, they’re perfect for fall festivities.
Top them with cream cheese frosting, and you’re in for a treat! I love making these for friends, who always ask for seconds. Who can resist a little pumpkin joy? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure builder for your cupcakes. If you’re looking for a gluten-free version, try using a gluten-free baking blend; just make sure it has xanthan gum for the right texture!
Pumpkin Puree: Always use pure pumpkin and not pumpkin pie filling for the best results. If fresh pumpkin is available, you can roast and puree it for a fresher taste. Sweet potato puree is also a great alternative!
Spices: A blend of cinnamon, ginger, nutmeg, and cloves gives that warm fall flavor. You could also swap in pumpkin spice mix instead if you have it on hand.
Cream Cheese: This adds a rich, tangy flavor to the frosting. If you want a lighter option, consider using Greek yogurt or mascarpone cheese instead, but note this will alter the flavor slightly.
How Do You Ensure Your Cupcakes Are Light and Fluffy?
The key to light and fluffy cupcakes is in the mixing. When you cream butter and sugar, make sure to beat them until they’re pale and fluffy. This incorporates air and helps the cupcakes rise.
- Preheat the oven before you start mixing so that your cupcakes go in at the right temperature.
- Don’t overmix the batter! Once you add the dry ingredients, mix just until everything is combined.
- Use room temperature ingredients, especially eggs and butter, as they blend together better and create a smoother batter.
How to Make Pumpkin Spice Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground 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 milk
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (for dusting)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 18-22 minutes to bake. Allow an additional 15 minutes for cooling before frosting. Altogether, you’ll be enjoying these delightful cupcakes in about an hour, plus extra time for them to cool off!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners so you’re ready to fill them with that delicious batter!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices (cinnamon, ginger, nutmeg, and cloves). This step ensures that the baking powder is evenly distributed and prevents clumping.
3. Cream the Butter and Sugar:
In another large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It brings lots of air into the mixture, making your cupcakes tender!
4. Add the Eggs:
Beat in the eggs one at a time, mixing well after each addition to ensure everything is nicely combined.
5. Incorporate Pumpkin and Vanilla:
Mix in the pumpkin puree and vanilla extract. The pumpkin is what brings all that moisture and flavor to the cupcakes.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture, alternating with the milk. Start and end with the dry ingredients. Stir gently until just combined—overmixing can lead to dense cupcakes, and we don’t want that!
7. Fill the Muffin Tin:
Divide the batter evenly among the cupcake liners. Fill each about 2/3 full for the perfect rise while baking.
8. Bake the Cupcakes:
Place the muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them! You can check for doneness by inserting a toothpick into the center; it should come out clean.
9. Cool Down:
Once baked, allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make the Cream Cheese Frosting:
In a fresh bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar until fluffy and add the vanilla extract as a finishing touch.
11. Frost the Cupcakes:
Once your cupcakes are completely cooled, it’s time to frost them! Use a piping bag or a simple butter knife to spread the cream cheese frosting on top.
12. Add the Finishing Touch:
For a lovely decorative touch, sprinkle a pinch of ground cinnamon over the frosted cupcakes. They’ll look beautiful and taste even better!
Enjoy your seasonal Pumpkin Spice Cupcakes—perfect for autumn celebrations or whenever you crave a cozy treat! 🍂🧁
Can I Substitute the Butter with Oil?
Yes! You can use vegetable oil or melted coconut oil instead of butter. Use about 1/3 cup of oil for every 1/2 cup of butter. This will make the cupcakes moister!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast it until tender, scoop it out, and puree until smooth. This will add a fresher flavor to your cupcakes.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If frosted, keep them in the refrigerator to maintain the cream cheese frosting’s texture.
Can I Freeze Pumpkin Spice Cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 3 months. Just make sure they’re fully cooled, then wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Frost them once they’re thawed for the best results!
