Pumpkin Spice Cupcakes with Cream Cheese Frosting
This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
Reviews
Best cupcakes ever! I am not usually a fan of pumpkin, so I really just made these for my family....but I love them! We have now made them several times and they are delicious. The only change we make is leaving out the ginger because we thought it might be too strong in the cupcakes.
This is an AMAZING recipe! I’m gonna be the hero this Thanksgiving! So so perfect in every way! That little bit of ginger is genius!
Fantastic cupcake, frosting has the taste of a cin roll. Great combination
These were so good. I only used 3 cups of confectioners sugar but probably could have gotten away with 2 cups and I only used 1 tsp Cinnamon in the frosting because I didn't want the cinnamon to over power it. I have frosting left over & may make another batch to give away.
Very moist. Light texture. Delicious. Only fault with this recipe is that it was entirely too much frosting. Next time, I will make half as much frosting. Great recipe. Made 27 cupcakes.
I think I've established a new holiday staple in our home. I used my stand mixer and followed manufacturer's guidelines on speed and length of time for mixing ingredients at each step of the way. The cupcakes came out tender and fluffy. A definite hit with my family and another family we shared with. We will definitely cook these again during pumpkin season.
We use less sugar in the frosting also, and it's still delicious. Try with Craisins in the batter with the candied pecans on top!
I didn't plan on baking today but I received this recipe in my email and wow, the cupcakes are amazing! They didn't rise up much but thats ok, just eat another to make up for it. I don't think I have ever baked a cake without vanilla extract and the batter recipe didn't call for it so I added some. The added vanilla made the cupcakes almost too sweet, and I love sweet but next time I won't add any, there is already some vanilla in the frosting, that is probably enough. Also, this recipe made 2 dozen cupcakes plus a small bundt cake, you could easily get 3 dozen cupcakes from this recipe. I will definitely make this recipe again, it is a keeper!
I want to make this but I want to use mini foil pans, do I need to change anything ?
These were SOOO good. I altered one thing.. only used 2C of powdered sugar in the icing and it was plenty sweet for us. I will definitely make these again!!