With flavors like caramel apple, pumpkin spice and chai, it's hard to resist fall cupcakes!
24 Fall Cupcakes You’ll Want to Try Now
Updated on May 03, 2024
Chocolate Ganache Peanut Butter Cupcakes
I’ve been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
1/24
2/24
Gingerbread Cupcakes
Total Time
45 min
Servings
1 dozen
From the Recipe Creator:
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. —Nancy Beckman, Helena, Montana
3/24
Cream-Filled Pumpkin Cupcakes
Total Time
55 min
Servings
1-1/2 dozen
From the Recipe Creator:
Here’s a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled fall cupcakes are bound to dazzle your family any time of the year. —Ali Johnson, Petersburg, Pennsylvania
4/24
Carrot Cupcakes
Total Time
35 min
Servings
2 dozen
From the Recipe Creator:
To try to get my family to eat more vegetables, I often “hide” nutritional foods inside sweet treats. The carrots add wonderful moistness to these fall cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
5/24
Air-Fryer Mocha Cupcakes
Total Time
40 min
Servings
1 dozen
From the Recipe Creator:
These luscious fall cupcakes smell wonderful while they cook. If you have the drawer-type air fryer, you’ll need to use individual silicone cupcake liners. If you have a bigger air fryer, a 6-cup muffin tin should fit in nicely. —Mary Bilyeu, Ann Arbor, Michigan
6/24
Upside-Down Blood Orange Cupcakes
Total Time
35 min
Servings
2 dozen
From the Recipe Creator:
When blood oranges are in season, this is one of my favorite ways to use them. I start with a cake mix and bump up the flavor with essential oil. No one knows these cupcakes are not from scratch. —Monica Chadha, Fremont, California
7/24
Air-Fryer Bacon-Peanut Butter Cornbread Muffins
Total Time
45 min
Servings
6 muffins
From the Recipe Creator:
My family can't get enough of bacon and peanut butter, so I created these quick and easy cornbread muffins using ingredients I regularly keep stocked in my pantry and fridge. The streusel topping adds a delicious sweet and salty crunch! —Shannon Kohn, Summerville, South Carolina
8/24
Applesauce Spice Cupcakes
Total Time
40 min
Servings
1 dozen
From the Recipe Creator:
I began making these moist cupcakes in grade school and still bake them today. —Edna Hoffman, Hebron, Indiana
9/24
Brownie Cupcakes
Total Time
30 min
Servings
9 servings
From the Recipe Creator:
It’s fun to make these individual brownie cupcakes with a chocolaty surprise inside. My goddaughter asked me to make them for her birthday to share with classmates at school. She requested 32 treats. I later found out she needed only 27. I wonder where the other five went! —Pamela Lute, Mercersburg, Pennsylvania
10/24
Oreo Cupcakes
Total Time
40 min
Servings
2 dozen
From the Recipe Creator:
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
11/24
Chai Cupcakes
Total Time
50 min
Servings
1 dozen
From the Recipe Creator:
You'll get a double dose of the spicy blend that's frequently used to flavor tea in these tender single-size cakes. Both the cupcake and frosting use the sweet blend of spices. —Taste of Home Test Kitchen
12/24
Caramel Apple Cupcakes
Total Time
45 min
Servings
1 dozen
From the Recipe Creator:
Bring these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two favorite fall treats. —Diane Halferty, Corpus Christi, Texas
It’s hard to believe these award-winning fall cupcakes require just five simple ingredients! Ready in under an hour, this recipe by Diane Halferty of Corpus Christi, Texas, uses melted caramel as a topping to evoke that quintessential old-fashioned taste of fall.
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13/24
Salted Caramel Cupcakes
Total Time
45 min
Servings
10 cupcakes
From the Recipe Creator:
To help balance the sweetness of this brown sugar cupcake, our Test Kitchen experts created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
14/24
Chocolate-Pecan Cupcakes
Total Time
35 min
Servings
1 dozen
From the Recipe Creator:
These Chocolate-Pecan Cracker Cupcakes are inspired by a local restaurant’s pie recipe. They are rich and yummy! If your marshmallow frosting is too thin, add more powdered sugar, and if it’s too thick, add a little milk or heavy cream. —Bonnie De Jong, Holland, Michigan
15/24
Apple Pie Cupcakes with Cinnamon Buttercream
Total Time
40 min
Servings
2 dozen
From the Recipe Creator:
These apple pie cupcakes are always a hit! They are so easy to make and the flavor just screams fall. Of course, they’re just as delicious any other time of year. —Jennifer Stowell, Deep River, Iowa
16/24
Vegan Chocolate Cupcakes
Total Time
35 min
Servings
2 dozen
From the Recipe Creator:
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
17/24
Maple Carrot Cupcakes
Total Time
35 min
Servings
1-1/2 dozen
From the Recipe Creator:
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom’s specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey
18/24
Owl Tree
Total Time
1 hour 20 min
Servings
21 cupcakes and 6 mini cupcakes
From the Recipe Creator:
I have been “cooking” since I was 3 years old. Now I cook for my two teenage sons and bake decorated cakes for family and friends. I came up with this for an online contest. It was a hoot! —Tammy Baker, Bowling Green, Kentucky
19/24
Hummingbird Cupcakes
Total Time
1 hour
Servings
2 dozen
From the Recipe Creator:
Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico
20/24
Cream Cheese Chocolate Cupcakes
Total Time
45 min
Servings
1-1/2 dozen
From the Recipe Creator:
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
A rich cream cheese filling, coupled with chocolate and peanut butter chips, makes it easy to see why these fall cupcakes are one of our favorite contest-winning recipes. Making these for a holiday gathering? Be sure to double the batch—they will go fast!
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21/24
Peanut-Filled Devil’s Food Cupcakes
Total Time
45 min
Servings
2 dozen
From the Recipe Creator:
This recipe features a luscious peanut butter filling surrounded by devil’s food and then iced with a rich layer of ganache. They’re to die for! —Mary Lou Timpson, Colorado City, Arizona
22/24
Peanut Butter Truffle Cupcakes
Total Time
55 min
Servings
1 dozen
From the Recipe Creator:
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! —Marlene Schollenberger, Bloomington, Indiana
23/24
Chocolate Candy Corn Cupcakes
Total Time
45 min
Servings
2 dozen
From the Recipe Creator:
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. —Nicole Clayton, Prescott, Arizona
24/24
Spice Cupcakes
Total Time
1 hour
Servings
14 cupcakes
From the Recipe Creator:
The creamy caramel frosting, chopped walnut topping and moist, aromatic base make it hard to eat only one of these fall cupcakes by Carla Hodenfield of Ray, North Dakota! They’re freezer-friendly, too, so be sure to double the batch if you want to have leftovers.
