Pumpkin Spice Cupcakes Recipe

Name: Pumpkin Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 cup butter, softened; 1 cup white sugar; 1/3 cup brown sugar; 2 eggs, room temperature; 3/4 cup milk; 1 cup pumpkin puree; Cinnamon Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

Servings: persons

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree
Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1
Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

1593

kcal

Calories

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and more.

Yes, Pumpkin Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cupcakes

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